Firfir (Ethiopian Spicy Scrambled Eggs with Injera)
Firfir is an Ethiopian breakfast of spicy scrambled eggs tossed with torn injera. It is built to use up leftover flatbread, which is the whole point: stale injera soaks up the tomato, chile and berbere in the pan and turns tender and savory. The eggs are seasoned with berbere, paprika and turmeric before they hit the heat, so the spice runs through every bite. You can adjust the heat with the chiles.
Instructions
Warm the olive oil in a large skillet over medium heat. Add the chopped onion and cook until it turns translucent and picks up a little brown color.
Stir in the garlic and green chiles and cook for about a minute, until the garlic smells fragrant. Add the tomatoes and cook until they begin to soften.
In a bowl, beat the eggs with the berbere, paprika, turmeric and salt until the spices are evenly mixed in.
Push the vegetables to one side of the pan and pour the eggs into the cleared space. Scramble them with a spoon or spatula until fully cooked, with no liquid egg left.
Fold the scrambled eggs into the vegetables. Add the torn injera and stir until everything is well combined.
Cook for a few more minutes, until the injera has soaked up the flavors and softened slightly. Take the pan off the heat, scatter chopped cilantro over the top and serve hot.
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