Created by ForeverMama on July 12, 2017
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.