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Enqulal Firfir

Name: Enqulal Firfir
Prep time: PT10 minutes
Cook time: PT10-12 minutes
Total time: PT20-22 minutes
Yield: 2
Cuisine: Ethiopia
Ingredients: 4 large undefined Eggs; 40g (approx. 3 tbsp) undefined Niter kibbeh (Ethiopian spiced clarified butter) (If niter kibbeh is unavailable, you can use regular unsalted butter and add a pinch of cardamom, fenugreek, and turmeric for a similar flavor profile.); 1 tablespoon undefined Berbere spice blend (Adjust to your spice preference. Berbere is a key Ethiopian spice mix with chili peppers, garlic, ginger, basil, and other spices.); 2 pieces (approx. 20-25 cm diameter each) undefined Day-old injera (Day-old injera is preferred as it is less sticky and easier to handle. If using fresh injera, let it air out for a few hours.); 1/2 medium undefined Onion; to taste undefined Salt

Ethiopian Scrambled Eggs with Injera

A simple yet flavorful Ethiopian breakfast dish featuring scrambled eggs cooked with spiced clarified butter (niter kibbeh), berbere spice, and torn pieces of day-old injera. It's a hearty and satisfying way to start the day.

Förberedelsetid10 minutes

Tillagningstid10-12 minutes

Total tid20-22 minutes

Portioner2

SvårighetsgradEasy

2 ändringar· Feb 8

Skapa din version

Enqulal Firfir - Ethiopia traditional dish

🧂 Ingredienser

4 large Eggs
40g (approx. 3 tbsp) Niter kibbeh (Ethiopian spiced clarified butter)(If niter kibbeh is unavailable, you can use regular unsalted butter and add a pinch of cardamom, fenugreek, and turmeric for a similar flavor profile.)
1 tablespoon Berbere spice blend(Adjust to your spice preference. Berbere is a key Ethiopian spice mix with chili peppers, garlic, ginger, basil, and other spices.)
2 pieces (approx. 20-25 cm diameter each) Day-old injera(Day-old injera is preferred as it is less sticky and easier to handle. If using fresh injera, let it air out for a few hours.)
1/2 medium Onion
to taste Salt

👨‍🍳 Instruktioner

1
Prepare the injera: Tear or cut the day-old injera into bite-sized pieces (about 2-3 cm squares). Set aside.
⏱️ 2 minutes
2
Melt the niter kibbeh in a non-stick skillet or pan over medium heat (approx. 175°C / 350°F). Add the finely diced onion and sauté until softened and translucent, about 5-7 minutes. The onions should be tender but not browned.
⏱️ 5-7 minutes
3
Stir in the berbere spice blend and cook for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the spices.
⏱️ 1 minute
4
Add the torn injera pieces to the pan. Gently toss and stir to coat the injera with the spiced butter and onion mixture. Cook for 1-2 minutes, allowing the injera to absorb some of the flavors.
⏱️ 1-2 minutes
5
Pour the lightly beaten eggs evenly over the injera mixture in the pan. Let the eggs set slightly around the edges for about 30 seconds, then gently scramble them with the injera and onions using a spatula. Continue to cook, stirring and folding, until the eggs are cooked to your desired doneness (softly scrambled is traditional), about 3-4 minutes.
⏱️ 3-4 minutes
6
Taste and season with salt if needed. Serve immediately while hot.
⏱️ 1 minute

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💡 Proffstips

✓This dish is best enjoyed fresh and hot, right out of the pan.
✓The eggs act as a binder, bringing together the injera and spices.
✓A truly satisfying and quick breakfast or light meal.
✓For a spicier kick, add a little more berbere or a pinch of chili flakes.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Add chopped tomatoes along with the onions for added freshness and acidity.
Incorporate other finely chopped vegetables like bell peppers or spinach during the onion sautéing stage.
A dollop of plain yogurt or a side of fresh salad can complement the richness of the dish.