Ethiopian Firfir with Eggs

When we get Ethiopian food, there’s often leftover injera bread. I like to freeze the leftover bread to make Firfir. There are lots of variations on this dish but here is the latest way I’ve made it.

Inspiration

• Ethiopian Firfir with Dried Beef (allrecipes.com)
• Ethiopian Huevos Rancheros (unfussyepicure.com)
• Quanta Firfir Recipe (ethiopianfoodguide.com)

Summary

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Servings: 2

Ingredients

• 2 Eggs
• Approximately 2 cups of Injera (chopped or torn into medium pieces)
• 1/2 an onion (Sweet or red, diced)
• 3 cloves of garlic (minced)
• 1 can of diced tomatoes
• 1 Tablespoon of berbere spice
• Clarified butter
• Beans
• Cucumber (cut into spears)

Directions

1. Cook onions in a little oil in a saute pan
2. Add garlic and cook a minute more
3. Add tomatoes berbere, mix, and simmer for about 10 minutes until it forms a sauce
4. Add injera pieces and clarified butter
5. In a separate dish cook eggs (I prefer over-easy)
6. Serve topped with eggs and sides of beans and cucumber spears