July 12, 2017
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
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"Perfect for an Ethiopian breakfast."
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)
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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.