Enkulal firfir (Ethiopian spiced egg scramble)
Enkulal firfir: soft eggs scrambled with onion, tomato and green chilli in spiced butter
Cafés across Addis Ababa put enkulal firfir on the breakfast menu next to ful and chechebsa, and at home it is the fast weekend breakfast when there is no leftover injera to make firfir with. Red onion is softened in niter kibbeh, tomato and green chilli cook down into a loose sauce, and eggs are stirred through it until they set into soft, juicy curds with a gentle warmth. A pinch of berbere is optional; many cooks keep it clean and let the chilli do the work. It is scooped up with warm bread rolls or rolled into injera, with a glass of sweet tea or a macchiato on the side. Don't cook the eggs over high heat; they turn rubbery instead of soft and creamy. Chef's tip: take the pan off the heat while the eggs still look slightly wet; they finish setting on the plate and stay soft instead of turning rubbery and dry.
- Total time
- 18 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 4 eggs
- 1 red onionfinely chopped
- 1 tomatoripe, finely chopped
- 1 green chilliseeded and finely chopped
- 1 ½ tbsp niter kibbehEthiopian spiced butter, see our recipe; or unsalted butter with a pinch of cardamom
- ¼ tsp salt
- ¼ tsp berbere (optional)for a little extra heat
- 2 100% teff injera (optional)to serve; or soft rolls, which are not gluten free
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Method
0/5 doneStep 2: Melt 1 ½ tbsp niter kibbeh in a non-stick frying pan over a medium heat. Add 1 red onion and cook for 4 minutes, stirring, until soft and translucent but not browned.
4 minStep 3: Add 1 tomato, 1 green chilli and ¼ tsp berbere if using. Cook for 2–3 minutes until the tomato breaks down into a loose, glossy sauce.
3 minStep 4: Turn the heat to low and pour in the eggs. Stir slowly with a spatula, pulling the set egg from the edges into the middle, for 1–2 minutes until soft, creamy curds form.
2 minStep 5: Take the pan off the heat while the eggs still look a little wet and serve straight away with 2 100% teff injera.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 14 g
- Carbs
- 8 g
- Fat
- 22 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does enkulal firfir (Ethiopian spiced egg scramble) take?
- About 18 minutes in total: 8 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
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