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.



  • 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