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Firfir
Ethiopian Injera Scramble
A flavorful and comforting Ethiopian breakfast dish made from shredded injera simmered in a rich berbere sauce, often enhanced with caramelized onions and optional eggs.
🧂 Zutaten
- 4 sheets Leftover injera(Day-old or slightly stale injera works best as it holds its shape better.)
- 3 tablespoons Berbere spice blend(This is a key Ethiopian spice mix. Adjust to your spice preference.)
- 100g (approx. 7 tablespoons) Niter kibbeh (Ethiopian spiced clarified butter)(If unavailable, unsalted butter can be used, but niter kibbeh adds authentic flavor. Melted.)
- 1 medium Yellow onion(Finely chopped.)
- 4 large Eggs (optional)(For scrambling into the firfir.)
- To taste Salt(Optional, as berbere and niter kibbeh can be salty.)
👨🍳 Zubereitung
- 1
Prepare the Injera: Tear or cut the injera sheets into small, bite-sized pieces, roughly 1-inch squares. Set aside.
⏱️ 5 minutes - 2
Sauté the Onion: Melt the niter kibbeh in a large skillet or pot over medium heat (approx. 175°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Continue cooking until the onions are lightly caramelized, golden brown, and fragrant, about another 5-8 minutes. This sweetness is crucial for the dish.
⏱️ 10-15 minutes - 3
Bloom the Berbere: Reduce the heat to medium-low. Add the berbere spice blend to the skillet with the onions and niter kibbeh. Stir constantly for about 1-2 minutes until the spices are fragrant and slightly darkened. Be careful not to burn the berbere.
⏱️ 2 minutes - 4
Combine with Injera: Add the torn injera pieces to the skillet. Gently toss and stir to coat the injera evenly with the berbere-onion mixture. Cook for about 5 minutes, stirring occasionally, allowing the injera to absorb the flavors and soften slightly.
⏱️ 5 minutes - 5
Add Eggs (Optional): If using eggs, create small wells in the firfir mixture. Crack an egg into each well. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny or firm). Alternatively, you can scramble the eggs separately and then mix them into the firfir.
⏱️ 5 minutes - 6
Serve: Taste and adjust seasoning with salt if needed. Serve the firfir hot, garnished with the cooked eggs if used. It's traditionally eaten with your hands.
⏱️ 1 minute
💡 Profitipps
- ✓This dish is an excellent way to use up leftover injera that might be a day or two old.
- ✓Firfir is a classic Ethiopian breakfast staple, but it's also delicious any time of day.
- ✓For a heartier meal, consider adding cooked shredded beef or lamb (known as 'Tibs Firfir').
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Tibs Firfir: Incorporate small pieces of sautéed meat (like lamb or beef) along with the injera.
- Alicha Firfir: A milder version made without berbere, often using turmeric and other mild spices for a yellow stew.