Fasolia (Green Beans) with Injera Crumbs

Preheat oven to 350°F (175°C).

Toss the torn injera pieces with 1 tablespoon of olive oil and spread them in a single layer on a baking sheet.

Toast in the preheated oven for 8-10 minutes, or until crispy and golden brown. Let cool slightly, then crumble them further if desired. Set aside.

Heat the remaining 2 tablespoons of olive oil in a large skillet or frying pan over medium heat.

Add the chopped onion and sauté until softened, about 5 minutes.

Add the minced garlic and sauté for another minute, until fragrant.

Add the green beans and cook, stirring occasionally, for about 5 minutes.

Stir in the diced tomatoes (with their juice), salt, pepper, and berbere spice (if using).

Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the green beans are tender-crisp. Add a little water if the mixture becomes too dry or starts to stick.

Adjust seasonings to taste.

Serve the green beans topped with the toasted injera crumbs.