“Authentic Ethiopian Breakfast Feast: Injera, Shakshuka, and Berbere-Spiced Scrambled Eggs”
Discover this authentic Ethiopian breakfast recipe, featuring fluffy injera, spicy shakshuka, and aromatic berbere-spiced scrambled eggs, perfect for a crowd or special occasion. Learn the secrets of Ethiopian cuisine with this intermediate level dish, complete with detailed instructions, plating tips, and chef's insights.
Allergens
Eggs, Dairy (Butter)
Ingredients
- Injera batter (for the base) Teff flour Water
- Shakshuka Olive oil Onion Garlic Tomatoes Berbere spice mix Eggs
- Berbere
- spiced scrambled eggs Butter Eggs Berbere spice mix
Instructions
- Prepare the injera batter by mixing teff flour and water, following the instructions on a separate recipe card or refer to your favorite Ethiopian cuisine cookbook. Let it ferment for at least 24 hours.
- For the shakshuka, heat olive oil in a pan, sauté chopped onion and minced garlic until fragrant. Add diced tomatoes and Berbere spice mix, simmering until the sauce thickens. Season with salt and pepper, then make wells in the sauce for the eggs. Crack the eggs into these wells and cook until the whites are set and yolks are cooked to your preference.
- In a separate pan, melt butter over medium heat. Whisk eggs and Berbere spice mix together, then pour into the pan. Cook gently, stirring occasionally until the eggs are scrambled and fully cooked. Season with salt and pepper.
Chef’s Insight
Use a wooden pestle and mortar to grind the Berbere spice mix for an authentic experience. Adding a splash of water to the mix will help create a smooth paste.
Notes
Fresh ingredients are key to this dish's success. Consider sourcing high-quality teff flour and Berbere spice mix from an Ethiopian market or specialty store for the best results.