Wild Side Ethiopian Eggs (Firfir With Eggs)

Prep Time
Cook Time
Ready In

Recipe: #26504

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."

Original is 2 servings


  • 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

Step by Step Method

Step 1

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.

Step 2

Add the garlic, berbere, and tomato paste (if using) and stir together, then stir in the water and beans (if using).

Step 3

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.

Step 4

Taste and add more berbere (the original recipe called for an additional half tablespoon) or salt if you like.)

Step 5

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.)

Step 6

When the eggs are almost done, stir the bread into the sauce. Spoon into two bowls and top each with an egg.

Step 7

Dollop a spoonful of yogurt on each bowl and set some cucumbers on the side, if desired. Serve immediately.


No special items needed.

4 Reviews


Different and interesting - a great way to use leftover injera. It is kind of like an Ethiopian Huevos Rancheros. I did use the optional tomato paste and yogurt. I really liked the spices in this and the injera, of course, was my favorite part (I learned this from your fabulous timatim firfir salad).


review by:
(28 Nov 2017)


Liked this a lot - only gave it 4 instead of 5 because I used the whole can of black-eyed peas instead of having just a bit of left over beans, so I had to adjust water and spices to get the correct consistency. The taste was very good though - I made my eggs over easy so the yolks were still runny but the whites were set. Loved the juxtaposition of creamy yogurt and cool, crunchy cucumbers with the eggs and beans I used reduced-calorie sourdough bread and it was just fine. I'm really finding I like berbere seasoning on lots of stuff!!


review by:
(2 Aug 2017)


I went with the poached egg and thought it was a good choice. I really loved the berbere spice in this dish (I made my own using breezermom's recipe for Berebere Spice Mix---so good!). That made it spicy of course (which we like). I went with the serving suggestion and included yogurt and chilled cucumber slices, which was a nice way to temper a bit of the heat of the berbere. I omitted the beans (only because I didn't have any of the suggested beans on hand). But I did include the torn injera, and it got so soggy that it seemed an odd ingredient. I think next time I'll serve injera on the side and opt for garbanza beans in the sauce, instead of the torn injera.


review by:
(24 Jul 2017)


I had this for brunch and found it delicious and filling. I used gandules and the tomato paste.


review by:
(22 Jul 2017)

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