20-Min Yemisir Kik with Eggs & Injera
Creamy yellow split pea stew spiked with ginger and turmeric, served with soft-boiled eggs, potatoes, and spongy injera. A weeknight version of the Ethiopian classic that's ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 16g
Ingredients
- 1 cup yellow split peas, dried
- ½ cup yellow onion, diced
- 1 tbsp fresh ginger, minced
- 1 tsp turmeric powder
- 2 whole eggs
- 2 pieces injera or flatbread
Instructions
- 1
Rinse split peas and add to a pot with 3 cups water, diced onion, minced ginger, and turmeric.
- 2
Bring to a boil, then reduce heat and simmer 12–14 minutes until peas break down into a creamy paste.
- 3
While the stew simmers, boil the eggs in a separate small pot for 6–7 minutes until soft-boiled.
- 4
Season the stew with salt and pepper to taste, then stir until smooth and velvety.
- 5
Warm injera in a dry skillet 30 seconds per side until pliable.
- 6
Spoon stew onto injera, top with a soft-boiled egg, and serve with lime wedge.
Tools you’ll need
- medium pot
- small pot
- wooden spoon
- skillet
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