An Ethiopian dish of torn injera (fermented teff flatbread, spongy and tangy) coated in a spicy berbere sauce, garnished with eggs, served hot and comforting for breakfast.
Ingredients
- 3 pieces Injera
- 1 piece Onion
- 2 pieces Tomato
- 1 tbsp Tomato paste
- 2 tbsp Berbere
- 2 tbsp Clarified butter
- 2 cloves Garlic
- 3 pieces Eggs
- 1 tsp Salt
- 120 ml Water
Method
- Crumble or tear the injera into bite-sized pieces and set aside.
- Melt the clarified butter in a skillet and sauté the sliced onion until tender and golden.
- Add the minced garlic, tomato paste, and berbere, then cook for one minute to bloom the spices.
- Stir in the chopped tomatoes and water, and simmer until you obtain a thick sauce.
- Salt, then add the injera pieces and toss gently to coat them well with the sauce.
- Make wells in the mixture and crack the eggs into them, or scramble them directly in the sauce according to your preference.
- Cover and cook for a few minutes until the eggs are set, then serve hot.
Nutrition
Per serving
- Energy
- 227.3 kcal
- Protein
- 11.15 g
- Carbohydrate
- 23.3 g
- Fat
- 11.63 g
- Fibre
- 3.89 g
- Calcium
- 8.58 mg
- Iron
- 0.11 mg
- Magnesium
- 13.44 mg
