Ethiopian Scrambled Eggs
A flavorful, softly scrambled egg dish with a warm spice blend, inspired by Ethiopian cuisine. Quick enough for a weeknight breakfast or dinner.
- Total time
- 15 min
- Servings
- 2
- Calories
- 280
- Protein
- 19g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 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.
Step 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.
Step 3
Add the tomato and cook until it breaks down and releases its juices, about 3 minutes, stirring occasionally.
Step 4
Pour the egg mixture into the skillet. Let it set for 30 seconds without stirring, then gently fold with a spatula.
Step 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.
Step 6
Serve warm, with injera or toast if desired.
Tools you’ll need
- Nonstick skillet
- Whisk
- Cutting board
- Chef's knife
- Mixing bowl
- Spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
