Ingredients
- 2 ounces yellow onion, minced (or red onion, 1/2 small onion)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 4 cloves garlic, minced (or pressed)
- 1 1/2 tablespoons berbere seasoning (or more to taste)
- 1 tablespoon tomato paste (optional)
- 1 1/2 cups water (or mild vegetable stock)
- 150 grams pigeon peas (cooked or canned pigeon peas, blackeyed peas, or chickpeas, optional, 3/4 cup)
- 2 cups bread, torn (rye, baguette, or sourdough bread, or 4 small injera)
- 2 large eggs
- 2 tablespoons yogurt (plain, for serving, optional)
- Sliced cucumbers, for serving, optional
How to Make
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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.
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Step 2: Add the garlic, berbere, and tomato paste (if using) and stir together, then stir in the water and beans (if using).
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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.
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Step 4: Taste and add more berbere (the original recipe called for an additional half tablespoon) or salt if you like.)
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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.)
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Step 6: When the eggs are almost done, stir the bread into the sauce. Spoon into two bowls and top each with an egg.
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Step 7: Dollop a spoonful of yogurt on each bowl and set some cucumbers on the side, if desired. Serve immediately.
We hope you enjoy this recipe!
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