Entree: Ethiopia – Amhara – እንቁላል ፍርፍር ➤ Enqulal Firfir (Spiced Ethiopian scrambled eggs mixed with torn injera and berbere-scented spiced butter)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 2 tbsp (30 ml) niter kibbeh (Ethiopian spiced clarified butter) or ghee
- 1 tbsp (8 g) berbere spice blend (adjust to taste)
- 1 small onion, finely chopped, approx. 3 oz (85 g)
- 2 cloves garlic, minced
- 1 medium tomato, diced, approx. 5 oz (140 g)
- 1–2 small green chiles (serrano or jalapeño), thinly sliced (optional), approx. 0.5 oz (15 g)
- 6 large eggs, approx. 10.5 oz (300 g)
- 2 injera, torn into bite-size pieces, approx. 8 oz (225 g) total
- 2 tbsp (30 ml) vegetable oil or additional niter kibbeh if needed
- Salt to taste
- 2 tbsp (8 g) fresh cilantro or green onion, chopped for garnish

Instructions

1. In a large skillet, heat 2 tbsp (30 ml) niter kibbeh over medium heat until shimmering. Add the chopped onion and sauté 5–7 minutes until soft and translucent.
2. Add the minced garlic, diced tomato and sliced chiles; cook 3–4 minutes until the tomato breaks down.
3. Stir in 1 tbsp (8 g) berbere and cook 1 minute to bloom the spice. Add a pinch of salt.
4. Add the torn injera pieces to the pan and gently toss to coat with the spiced butter and tomato mixture; warm the injera through 1–2 minutes.
5. In a bowl, beat the 6 large eggs lightly with a pinch of salt. Make a small well in the skillet, add 1–2 tbsp (15–30 ml) oil or a bit more niter kibbeh if the pan looks dry, then pour in the eggs.
6. Scramble the eggs gently, cooking until they are just set but still moist. Fold the eggs together with the injera so the bread soaks up the cooked eggs and juices, mixing thoroughly but gently.
7. Adjust seasoning with salt, remove from heat, sprinkle with chopped cilantro or green onion, and serve hot.