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Ethiopian Eritrean Style Scrambled Eggs

"Perfect for an Ethiopian breakfast."

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Prep Time: 5m

Cook Time: 5-8m

   

Servings: 2-3  

 
 
  • 5.0000

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..

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 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.
  How to Make
 
 

Step 1

Dice red onion, jalepeno and tomatoes.

Step 2

Heat and oil a large pan.

Step 3

Add diced red onion, jalepeno peppers and tomatoes, cook until semi soft (don’t overdue it!)

Step 4

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.

Step 5

Serve Hot alongside bread.

Step 6

Serve with Ful (Crushed Fava Bean side) and with Injera (Ethiopian flatbread or pita bread)

  Nutritional Facts
 
 
  • 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
  Reviews
 
 
1 review

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.

 

Review by Bergy