Ethiopia · Ethiopia

Firfir with Sheng (Ethiopian Injera and Egg)

Name: Firfir with Sheng (Ethiopian Injera and Egg)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ethiopia
Ingredients: injera flatbread 500 g; eggs, hard-boiled 4 pieces; berbere spice blend 35 g; onion, chopped 200 g; garlic, minced 20 g; crushed tomatoes 300 g; butter 80 g; water 400 ml; fine salt 5 g

Crisp injera pieces simmered in berbere sauce with boiled egg.

40 minutes · 4 servings · Easy

Sheng is a boiled egg, and firfir with sheng is what turns the leftovers into a proper breakfast. The egg goes into the pan whole so that it takes on the colour and flavour of the berbere sauce around it. Cutting into it at the table with the injera is the usual way to eat it, and the yolk mixing into the sauce is not a mistake.

Ingredients

injera flatbread500 g
eggs, hard-boiled4 pieces
berbere spice blend35 g
onion, chopped200 g
garlic, minced20 g
crushed tomatoes300 g
butter80 g
water400 ml
fine salt5 g

Directions

1
Boil the eggs 10 minutes; set aside.
2
Fry onion in butter 8 minutes; add garlic, berbere and tomato.
3
Tear injera into pieces and add to the sauce.
4
Simmer 8 minutes until the injera absorbs the sauce.
5
Halve the eggs and serve alongside.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content