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Enqulal Tibs
Ethiopian Scrambled Eggs
A simple yet flavorful Ethiopian scrambled egg dish featuring tender sautéed vegetables, enriched with the aromatic spice of niter kibbeh. Perfect for a quick and satisfying breakfast.
🧂 Ingredienser
- 6 large Eggs
- 1 medium Yellow Onion
- 2 medium Ripe Tomatoes
- 2 small Jalapeño Peppers
- 3 tablespoons Niter Kibbeh(Ethiopian spiced clarified butter. If unavailable, use regular unsalted butter with a pinch of cardamom and fenugreek.)
- to taste Salt
- to taste Black Pepper
👨🍳 Fremgangsmåde
- 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
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
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
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
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
Taste and adjust seasoning if necessary. Serve immediately, traditionally with injera (Ethiopian sourdough flatbread), for a delightful breakfast or brunch.
💡 Professionelle Tips
- ✓For a richer flavor, ensure your niter kibbeh is fresh and aromatic.
- ✓Don't overcrowd the pan; use a skillet large enough to allow the vegetables to sauté properly.
- ✓The key to perfect scrambled eggs is to cook them gently and remove them from the heat just before they are fully done, as they will continue to cook from residual heat.
- ✓Adjust the amount of jalapeño to control the level of heat.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- For a spicier kick, add 1/2 teaspoon of berbere spice along with the tomatoes and peppers.
- Incorporate other finely diced vegetables like bell peppers (any color), zucchini, or spinach during step 3.
- Add a small amount of finely chopped cilantro or parsley just before serving for a fresh garnish.