👨‍🍳 تعليمات

1. 1

   Prepare the vegetables: Finely dice the yellow onion, seed and finely dice the tomatoes, and mince the jalapeño peppers. Ensure all vegetables are cut into small, uniform pieces for even cooking.

   ⏱️ 5 minutes
2. 2

   Sauté the aromatics: Heat the niter kibbeh in a non-stick skillet or cast-iron pan over medium heat (approximately 175°C / 350°F). Once the butter is melted and fragrant, add the diced onion. Sauté, stirring occasionally, until the onion is softened and translucent, and just beginning to turn golden brown, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Add tomatoes and peppers: Add the diced tomatoes and minced jalapeños to the skillet. Continue to cook, stirring frequently, until the tomatoes have broken down slightly and softened, and their juices have released, about 3-4 minutes. The mixture should be fragrant and slightly saucy.

   ⏱️ 4 minutes
4. 4

   In a separate bowl, whisk the 6 large eggs until the yolks and whites are well combined and slightly frothy. Season the eggs with salt and a pinch of black pepper, if using.

   ⏱️ 1 minute
5. 5

   Scramble the eggs: Pour the beaten eggs evenly over the vegetable mixture in the skillet. Let the eggs set slightly around the edges for about 30 seconds without stirring. Then, using a spatula, gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath. Continue this process, gently folding and scrambling, until the eggs are just set but still moist and creamy. Avoid overcooking, as this will result in dry eggs.

   ⏱️ 2 minutes
6. 6

   Taste and adjust seasoning if necessary. Serve immediately, traditionally with injera (Ethiopian sourdough flatbread), for a delightful breakfast or brunch.