Ethiopian Eritrean Style Scrambled Eggs
Recipe: #26503
July 12, 2017
Categories: Breakfast, Eggs, African, 5 Ingredients Or Less, One-Pot Meal, Brunch, Gluten-Free High Protein, Kosher, Low Carbohydrate, Non-Dairy, Vegetarian, Fresh Tomatoes, Hot Peppers, Spicy, more
"Perfect for an Ethiopian breakfast."
Original is 3 servings
Ingredients
Nutritional
- 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
Step by Step Method
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)
Tips
No special items needed.
1 Reviews
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