Wild Side Ethiopian Eggs (Firfir With Eggs)
July 12, 2017
"Delicious Ethiopian Style Eggs served over spiced mixture of beans of choice: pigeon peas, blackeyed peas or chickpeas with a side of yogurt and cucumber."
- Serving Size: 1 (574.3 g)
- Calories 438.5
- Total Fat - 15.1 g
- Saturated Fat - 3.4 g
- Cholesterol - 216.8 mg
- Sodium - 989.6 mg
- Total Carbohydrate - 43.3 g
- Dietary Fiber - 5.2 g
- Sugars - 12.6 g
- Protein - 32.5 g
- Calcium - 407.6 mg
- Iron - 4.8 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.4 mg
In a large skillet on medium heat, saute the onion and salt in the oil until the onion is translucent and very soft, 5-8 minutes.
Add the garlic, berbere, and tomato paste (if using) and stir together, then stir in the water and beans (if using).
Increase heat to high and bring to a boil. Lower heat to maintain a strong simmer and cook uncovered for about 10 minutes to reduce the sauce by about 1/3.
Taste and add more berbere (the original recipe called for an additional half tablespoon) or salt if you like.)
Keep the finished sauce warm over a low flame while you cook the two eggs (Suggested methods; i.e. sunny-side up, poached because the runny yolk is great with the spicy sauce.)
When the eggs are almost done, stir the bread into the sauce. Spoon into two bowls and top each with an egg.
Dollop a spoonful of yogurt on each bowl and set some cucumbers on the side, if desired. Serve immediately.
Tips & Variations
No special items needed.