Enkulal Firfir (Ethiopian Spiced Scrambled Eggs)

Soft scrambled eggs cooked into a base of red onion, tomato and fresh chili with a touch of berbere butter, scooped up with warm flatbread.

Ingredients

• 8 eggs
• 1 red onion, finely chopped
• 2 Roma tomatoes, chopped
• 2 jalapeños, chopped
• 1 garlic clove, minced
• 2 tbsp butter
• 1½ tsp berbere
• 4 pitas or store-bought injera, warmed
• a few cilantro sprigs

From your pantry: 1 tbsp oil, 1 tbsp tomato paste, salt.

Instructions

1. Melt the butter with the oil in a large nonstick skillet over medium. Cook the onion until soft, 4 minutes.
2. Add the garlic, berbere and tomato paste for 30 seconds, then the tomatoes and half the jalapeños, and cook until saucy, 3 to 4 minutes.
3. Beat the eggs with a pinch of salt and pour them in. Stir slowly with a spatula, pulling the curds through the sauce, until just set and still glossy, 2 to 3 minutes.
4. Take the pan off the heat, scatter with the rest of the jalapeño and the cilantro, and serve with warm pita or injera for scooping.

Tip: Pull the eggs off the heat a few seconds early; the hot pan keeps cooking them and they stay creamy instead of dry.

Nutrition per serving

Good for

Adapted from SBS Food.

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