Created by: ForeverMama
Created on July 12, 2017
Categories: Fresh Tomatoes, Breakfast, Lunch, Eggs, Vegetables, African, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Small Batch Cooking, Brunch, Weeknight Meals, Stove Top, Gluten-Free, High Protein, Kosher, Low Carbohydrate, Non-Dairy, Vegetarian, Hot Peppers, Spicy (more)
Ethiopian Eritrean Style Scrambled Eggs
"Perfect for an Ethiopian breakfast."
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Prep Time: 5mPT5M
Cook Time: 5-8mPT5-8M
These Ethiopian eggs are easy & very tasty. I used a large jalapeno pepper & 4 grape tomatoes with the seeds squeezed out. Added some salt & pepper. Cut the recipe back to 2 eggs. This is a lovely Sunday Brunch recipe..
- 4 large eggs
- 4 ounces red onion (1/2 onion, optional)
- 1 to 2 jalapeno peppers (coarsely chopped jalepeno peppers,1 or two depending on if you can take the heat!)
- 1 tomato, whole (diced)
- Salt and pepper to taste
What You Will Need
No special items needed.
Dice red onion, jalepeno and tomatoes.
Heat and oil a large pan.
Add diced red onion, jalepeno peppers and tomatoes, cook until semi soft (don’t overdue it!)
Crack and stir eggs in bowl, add the eggs and scramble it with the cooked onion, peppers and tomatoes. Add salt and pepper to taste.
Serve Hot alongside bread.
Serve with Ful (Crushed Fava Bean side) and with Injera (Ethiopian flatbread or pita bread)
- Serving Size: 1 (302.7 g)
- Calories 214.7
- Total Fat - 11 g
- Saturated Fat - 3.6 g
- Cholesterol - 416.6 mg
- Sodium - 167.4 mg
- Total Carbohydrate - 12.6 g
- Dietary Fiber - 3.1 g
- Sugars - 7.3 g
- Protein - 15.9 g
- Calcium - 87.4 mg
- Iron - 2.5 mg
- Vitamin C - 90.4 mg
- Thiamin - 0.1 mg