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.


My recipe is in no way traditional. I used the following recipes as inspiration. Please let me know if you have another, more authentic recommendation.


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


  • 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)


  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