Gluten-Free Ethiopian Breakfast Feast: Injera Pancakes with Spicy Berbere Shakshuka & Gluten-Free Ful Medames (Ethiopian Bean Stew)

Allergens

Gluten (In teff flour)

Ingredients

• 2 cups teff flour (gluten
• free)
• 4 cups water
• 1 tsp salt
• 1 cup gluten
• free Ful Medames beans, cooked and warm
• 4 large eggs
• 1/2 cup Berbere spice blend
• 1 can (14.5 oz) diced tomatoes
• 1 onion, finely chopped
• 1 bell pepper, finely chopped
• 1/4 cup gluten
• free breadcrumbs
• 1 tbsp olive oil
• Fresh parsley, for garnish
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions

1. Prepare the Injera pancakes by mixing teff flour, water, and salt in a large bowl. Cover and let it ferment at room temperature overnight or for about 8 hours.
2. Cook the Injera pancakes on a griddle or skillet over medium heat, pouring a thin layer of batter each time and cook until bubbles appear and the edges start to lift.
3. In a large pan, sauté onion and bell pepper over medium heat until softened. Add cooked Ful Medames beans and season with salt and pepper. Cook for another 5 minutes.
4. In a separate pan, fry eggs to your desired preference. Season with salt and pepper.
5. Prepare the Spicy Berbere Shakshuka by heating olive oil in a skillet over medium heat. Add onion and cook until translucent. Stir in tomatoes, Berbere spice blend, and a pinch of salt. Simmer for 10 minutes.
6. To serve, place a warm Injera pancake on a plate, top with a generous scoop of Spicy Berbere Shakshuka, followed by the Gluten Free Ful Medames, and finally a fried egg. Garnish with fresh parsley and cilantro leaves.

Chef’s Insight

The combination of flavors in this recipe creates a harmonious blend that celebrates both Ethiopian and Mediterranean cuisines.

Notes

This recipe combines traditional Ethiopian dishes with Mediterranean Shakshuka for a unique fusion experience.