Ethiopian-Style Scrambled Eggs

Experience a burst of exotic flavors with our Ethiopian-style scrambled eggs, a breakfast sensation that combines the warmth of Berbere spice blend, the zing of jalapeños, and the vibrant colors of red bell peppers. This unique breakfast dish dances on your palate, blending the fiery and fragrant elements of Ethiopian cuisine with the comforting familiarity of scrambled eggs. Whether you're looking to spice up your morning routine or impress guests with an unforgettable brunch, our Ethiopian-style scrambled eggs are the perfect way to start your day. Serves 2-3
 

INGREDIENTS
 
Aromatics:
2  tablespoons (30ml) Olive Oil
1  small (~115g) Onion, chopped
1  small (~115g) Red Bell Pepper, diced
2  Jalapeño Peppers, seeded and diced

Seasonings:
1  tablespoon Ethiopian Berbere spice blend (adjust to taste)
1  teaspoons Kosher Salt (adjust to taste)

Protein + Butter:
6  large pasteurized Eggs
2  tablespoons Ethiopian Kibbeh or regular Butter
 
For Serving: 
3  servings of Injera or any choice of Bread (optional)
 
 

MISE IN PLACE

  1. Gather and prepare aromatics. Chop onion and both peppers; place them in large skillet or non-stick frying pan. Add 2 tablespoons of olive oil and set aside until you are ready to cook.
  2. Prepare the Eggs: Crack the eggs into a bowl and beat them well with a fork or whisk. Add a pinch of salt and then set aside.
  3. Gather the rest of the ingredients and keep them within arm's reach. We recommend adding these ingredients to taste, allowing you to tailor the dish to your personal preference. Adjusting the amount of butter, spice and salt levels as you go is a great way to make this recipe uniquely yours.
 
COOKING INSSTRUCTIONS
  1. Sweat the aromatics. Turn on your stove to a medium heat and begin to mix the aromatics with the oil. Once the frying pan is hot and the oil begins to sizzle, the onions and peppers will release their natural juices. Continuously stir and sweat the aromatics until the juices have evaporated. This process is done when onions are soft and translucent without developing any color/browning.
  2. Reduce the heat to low and add the Berbere to the sautéed aromatics. Stir well to combine and let it cook for about 1-2 minutes. Adjust the heat to avoid burning the seasonings.
  3. Pour the beaten eggs into the frying pan with the spiced aromatic mixture. Stir continuously with a spatula, gently folding the eggs over as they cook. Cook until the eggs are just set but still slightly runny.
  4. Remove the pan from the heat. Stir in the Ethipian Kibbeh or butter into the scrambled eggs. The heat of the eggs will melt the butter and give a rich flavor.
  5. Serve with Injera or any other choice of bread.
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