Ethiopian Scrambled Eggs

Ingredients

• 6 large eggs
• 2 tbsp butter
• ½ medium onion
• 1 medium tomato
• 1 tsp berbere spice
• ½ tsp salt
• 2 tbsp water

Instructions

1. 1

   Finely dice the 0.5 onion and 1 tomato. In a bowl, whisk the 6 eggs with the 2 tbsp water, 1 tsp berbere, and 0.5 tsp salt until frothy.

2. 2

   Melt the 2 tbsp butter in a nonstick skillet over medium heat. Add the onion and cook, stirring, until soft and translucent, about 5 minutes.

3. 3

   Add the tomato and cook until it breaks down and releases its juices, about 3 minutes, stirring occasionally.

4. 4

   Pour the egg mixture into the skillet. Let it set for 30 seconds without stirring, then gently fold with a spatula.

5. 5

   Continue folding every 20-30 seconds until the eggs are softly set but still glossy and moist, about 3-4 minutes total. Remove from heat immediately.

6. 6

   Serve warm, with injera or toast if desired.

Tools you’ll need

• Nonstick skillet
• Whisk
• Cutting board
• Chef's knife
• Mixing bowl
• Spatula

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