Injera and Egg Scramble with Berbere Spice

Tear the injera into small, bite-sized pieces.

In a bowl, whisk together the eggs, salt, pepper, and berbere spice.

Heat the oil in a frying pan over medium heat. Add the chopped onion and cook until softened, about 2 minutes.

Pour the egg mixture into the pan. Add the torn injera pieces to the pan.

Cook, stirring occasionally, until the eggs are set but still slightly moist. Avoid overcooking for the best texture.

Garnish with chopped green onion (optional) and serve immediately.