Gluten-Free Ethiopian Brunch Feast: Injera Pancakes with Shakshuka & Avocado Crema

Allergens

Eggs, Dairy (Yogurt)

Ingredients

• 1 cup teff flour
• 2 cups water
• 1 tsp salt
• 2 tbsp oil
• 4 large eggs
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup canned tomatoes
• 1 avocado
• 1/4 cup yogurt
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions

1. Begin by preparing the injera pancakes. In a bowl, mix teff flour, water, and salt. Cover and let rest for 1 hour. Heat a non stick skillet over medium heat, brush with oil, and pour in about 1/3 cup of batter, swirling to create a thin pancake. Cook until the surface is full of holes and the edges lift easily, then flip and cook the other side. Repeat for all the batter. For the shakshuka, heat oil in a skillet over medium heat. Add onion and garlic, cooking until softened. Add bell pepper and cook for another 2 minutes. Stir in tomatoes, cumin, paprika, chili powder, salt, and pepper. Simmer for about 10 minutes or until slightly thickened. In a separate bowl, mix together avocado and yogurt to create the avocado crema. Season with salt and pepper. To serve, place an injera pancake on each plate, pour shakshuka over it, and top with dollops of avocado crema. Garnish with fresh cilantro. Enjoy with Ethiopian coffee for a truly immersive brunch experience.

Chef’s Insight

The combination of textures and flavors in this dish creates a truly memorable brunch experience.

Notes

This recipe is perfect for a gluten-free brunch or as an appetizer for a larger Ethiopian meal.