Ethiopian Injera Breakfast Bowl with Spicy Berbere Shakshuka & Tikibiyu

Allergens

Gluten (if using regular flour instead of teff flour)

Ingredients

• 2 cups Injera flour (teff flour)
• 3 cups water, lukewarm
• 1 tbsp salt
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 tomatoes, diced
• 2 bell peppers, diced
• 4 eggs
• 2 tbsp Berbere spice mix
• 1 cup Tikibiyu (Ethiopian cream stew)

Instructions

1. Prepare the Injera dough by combining teff flour and water in a large bowl. Add salt and let it ferment for at least 2 hours or overnight. Knead until smooth and then let it sit for another hour.
2. Heat a pan with olive oil, sauté onions, tomatoes, and bell peppers until softened. Stir in Berbere spice mix and cook for 3 4 minutes.
3. In a separate pan, fry eggs to your desired style (sunny side up or over easy).
4. Pour the vegetable mixture into a heated non stick skillet and create 4 wells, breaking an egg into each one. Cook until the egg whites are set but yolks are still runny.
5. Prepare the Tikibiyu by combining all ingredients in a saucepan over medium heat, stirring constantly until thickened.
6. To serve, place a large Injera pancake on a platter and pour the Tikibiyu evenly over it. Top with the Berbere Shakshuka and garnish with fresh herbs.

Chef’s Insight

The combination of flavors and textures in this dish truly captures the essence of Ethiopian cuisine.

Notes

This recipe requires some advanced cooking skills and attention to detail.