Chechebsa: Ethiopian Spiced Bread & Butter
Torn injera or flatbread tossed with spiced clarified butter, onions, and hard-boiled eggs—a rustic Ethiopian comfort dish. Ready in 30 minutes with maximum flavor and minimal fuss.
- Total time
- 30 min
- Servings
- 2
- Calories
- 485
- Protein
- 18g
Ingredients
- 8 oz injera or flatbread (Ethiopian or naan)
- 4 tbsp unsalted butter
- 4 whole eggs
- 1 medium yellow onion
- 2 whole garlic cloves
- 1.5 tsp ground berbere or chili powder
- 0 to taste salt and black pepper
Instructions
- 1
Boil water in a pot. Add eggs and simmer 10 minutes until fully cooked.
- 2
Slice onion into thin half-moons. Mince garlic.
- 3
Tear injera or flatbread into bite-sized pieces (about 2 inches).
- 4
Peel eggs and chop into quarters.
- 5
Melt butter in a large skillet over medium. Add onion and cook until soft and golden, ~8 minutes.
- 6
Stir in garlic and cook until fragrant, about 30 seconds.
- 7
Add berbere, stir constantly for 30 seconds until aromatic and no lumps remain.
- 8
Add bread pieces and toss gently until coated in spiced butter, ~2 minutes.
- 9
Fold in eggs. Season with salt and pepper to taste.
- 10
Serve warm on a platter.
Tools you’ll need
- medium pot with lid
- large skillet (12-inch preferred)
- cutting board
- knife
- wooden spoon
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