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
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Rinse split peas and add to a pot with 3 cups water, diced onion, minced ginger, and turmeric.
Step 2
Bring to a boil, then reduce heat and simmer 12–14 minutes until peas break down into a creamy paste.
Step 3
While the stew simmers, boil the eggs in a separate small pot for 6–7 minutes until soft-boiled.
Step 4
Season the stew with salt and pepper to taste, then stir until smooth and velvety.
Step 5
Warm injera in a dry skillet 30 seconds per side until pliable.
Step 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
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.
