Firfir

Ingredients

• 4 pieces day-old injera (or other soft flatbread), torn into bite-sized pieces
• 3 tbsp niter kibbeh (Ethiopian spiced butter) or ghee
• 1 small red onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 2 tbsp berbere spice blend
• 1 tomato, diced
• 1/2 cup (120ml) water
• Salt, to taste
• 2 eggs (optional)

Before you cook

• Tear the injera into bite-sized pieces.
• Finely chop the onion and dice the tomato.

Steps

1. Melt the niter kibbeh in a large skillet over medium heat.
2. Add the onion and cook for 5 minutes, stirring often, until softened.
3. Stir in the garlic and ginger and cook for 1 minute.
4. Add the berbere and cook for 30 seconds, stirring constantly, until fragrant.
5. Add the diced tomato and water and simmer for 5 minutes, until the sauce thickens.
6. Season the sauce with salt.
7. Add the torn injera pieces and toss until every piece is coated in the sauce.
8. Cook for 3 minutes, stirring gently, until the injera has softened and absorbed the sauce.
9. Crack the eggs directly into the pan, if using, and stir them through until just set.
10. Serve warm, scooped up with extra injera.