Injera and Egg Scramble with Berbere Spice

A quick and flavorful breakfast combining fluffy scrambled eggs with the tangy taste of injera and the warm heat of berbere spice.

Prep Time

5 minutes

Total Time

15 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.12/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Ingredients

Servings

4Eggs(Large)

£1.20

1large sheetInjera(May use more or less based on preference)

£2.50

1teaspoonsBerbere Spice(Adjust to taste)

£0.30

0.3Onion(Small, finely chopped)

£0.10

1tablespoonVegetable Oil(Or butter)

£0.05

to tasteSalt

to tastePepper

1tablespoonGreen Onion(Chopped, for garnish (optional))

£0.10

Total Cost

£4.25

£2.12 per serving

Instructions

1.
Tear the injera into small, bite-sized pieces.
2.
In a bowl, whisk together the eggs, salt, pepper, and berbere spice.
3.
Heat the oil in a frying pan over medium heat. Add the chopped onion and cook until softened, about 2 minutes.
4.
Pour the egg mixture into the pan. Add the torn injera pieces to the pan.
5.
Cook, stirring occasionally, until the eggs are set but still slightly moist. Avoid overcooking for the best texture.
6.
Garnish with chopped green onion (optional) and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

485 kcal / 2029 kJ

Carbs

25g

10% of RDA

Fat

31g

44% of RDA

Protein

27g

54% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

4 g

4% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Adjust the amount of berbere spice to your preferred level of heat.

For a richer flavor, use butter instead of vegetable oil.

You can add other vegetables like tomatoes or bell peppers to the scramble.

If you prefer a less tangy flavor, briefly toast the injera before tearing it into pieces.

Cooking Equipment

Frying Pan

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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Injera and Egg Scramble with Berbere Spice

Ingredients

Instructions