Ethiopian Scrambled Egg Breakfast

Enkula fir-fir is an Ethiopian breakfast recipe of scrambled eggs served with Injera bread.

Cooking breakfast in Ethiopia

A popular Ethiopian breakfast is Ethiopian spicy eggs scrambled with Ethiopian clarified butter, red tomatoes, onions and hot chili peppers.

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Tips on cooking Ethiopian spicy eggs.

How long to beat? It is a matter of preference. Gentle beating produces more dense scrambled eggs while robust beating ventilates the eggs resulting in lighter fluffier eggs.

Do not overcook since the heat retained in the cooking pan will continue to cook and firm up the eggs even after the pan is removed from heat.

Clarified butter vs. regular butter, what's the difference. Clarified butter is pure butter without any solid milk particles or water while regular butter contains milk solids and water. Clarified butter can be used in place of butter and is perfect for use as a cooking oil since it has a higher smoke point than regular butter. You can buy clarified butter from just about any supermarket or grocery store.

Ethiopian breakfast of eggs and tomatoes.

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Ethiopian spicy eggs ingredients and directions.

Ingredients.

6 large eggs

2 large red tomatoes

4 finely chopped hot peppers or to taste

1 large white onion, finely chopped

Salt and pepper to taste

2 tablespoons clarified butter

Directions.

Over medium heat, heat clarified butter in a nonstick pan and fry onions until slightly brown. Beat eggs, tomatoes, hot peppers, milk, salt and pepper in medium bowl until blended well. Pour in egg mixture, as eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft waves of eggs. Continue cooking eggs while pulling, lifting and folding until eggs are thickened and no visible liquid egg remains. Remove from heat. Serve with Injera bread.

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Injera Bread 

Injera bread requires simple ingredients flour, salt, water, and time. Injera is traditionally eaten in the African countries of Ethiopia, Somalia, Djibouti, and Eritrea. Injera bread is thicker than a crepe but thinner than a pancake.

Recipe for Injera Bread to eat with Ethiopian spicy eggs

Ingredients
2 cups teff flour
2 cups water
¼ teaspoon salt
Vegetable oil for coating the pan

Directions
Mix flour, water, and salt. Put the batter aside overnight or up to three days to ferment. The batter will start to bubble and obtain its well-known tartness.

Heat a lightly oiled cast-iron skillet over medium-low heat. In a large mixing bowl add all ingredients and lightly mix well. Heat a lightly oiled cast-iron skillet over medium-low heat.

Coat skillet with a thin layer of batter. Cook until holes appear on the surface of the bread flip and repeat cooking on the other side. Cover completed bread with a damp cloth.

Ethiopia is the oldest independent country in Africa, and in 1895 the three main colors of the flag are green, yellow and red. The emblem in the center of the current flag was added in 1996. The three equal horizontal bands of green, yellow, and red, with a yellow pentagram and single yellow rays emanating from the angles between the points on a light blue disk centered on the three bands.

Green represents hope and the fertility of the land.

Yellow symbolizes justice and harmony.

Red stands for sacrifice and heroism in the defense of the land.

The center blue circle symbolizes peace.

The pentagram represents the unity and equality of the nationalities and peoples of Ethiopia.