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Ethiopian Scrambled Eggs
This recipe is very close to my heart as my wife is Ethiopian and she sometimes makes it. It’s quite similar to ‘Turkish eggs’ although the key difference is the use of ‘injera’ which is a gluten-free flatbread from Ethiopia made from a grain called teff.
Ingredients (serves 4-5):
* 10-12 nice quality eggs - cracked into a bowl & whisked.
* 4 medium white onions, finely diced
* 2 medium tomatoes , finely diced
* 10 garlic cloves, peeled and diced
* Fresh rosemary sprig
* 4 Green finger chillies (optional) - sliced into small pieces
* 1 tsp korerima (Ethiopian cardamom)
* 1 tsp black pepper
* Injera to serve (sub for pitta or arabic flatbread if you can’t get)
1. Warm the diced onion in a large frying pan or wok, & cook for 5 minutes with no oil to release some moisture.
2. Add oil (any) and fry the onion for 5 more minutes until soft
3. Add garlic, fry for 2 more minutes
4. Add tomatoes, black pepper and korerima, & cook for about 10 minutes
5. Add the eggs, the rosemary and salt (1-2 tsp as you prefer), cook slowly, stir gently. You want well cooked eggs as you need to be able to grab the pieces with the bread. Add the sliced green chillies at end (uncooked)
6. Serve - put 1 piece injera on a large plate, put egg on top in middle. If you don't have injera, put eggs in a large bowl and eat with warm bread.
7. Eat with you hands
*Used to play with Palace from 2014-2017 (bass)
* Co-runs a small reggae label called Horus Records (2013-present)
This recipe is very close to my heart as my wife is Ethiopian and she sometimes makes it. It’s quite similar to ‘Turkish eggs’ although the key difference is the use of ‘injera’ which is a gluten-free flatbread from Ethiopia made from a grain called teff.
Ingredients (serves 4-5):
* 10-12 nice quality eggs - cracked into a bowl & whisked.
* 4 medium white onions, finely diced
* 2 medium tomatoes , finely diced
* 10 garlic cloves, peeled and diced
* Fresh rosemary sprig
* 4 Green finger chillies (optional) - sliced into small pieces
* 1 tsp korerima (Ethiopian cardamom)
* 1 tsp black pepper
* Injera to serve (sub for pitta or arabic flatbread if you can’t get)
1. Warm the diced onion in a large frying pan or wok, & cook for 5 minutes with no oil to release some moisture.
2. Add oil (any) and fry the onion for 5 more minutes until soft
3. Add garlic, fry for 2 more minutes
4. Add tomatoes, black pepper and korerima, & cook for about 10 minutes
5. Add the eggs, the rosemary and salt (1-2 tsp as you prefer), cook slowly, stir gently. You want well cooked eggs as you need to be able to grab the pieces with the bread. Add the sliced green chillies at end (uncooked)
6. Serve - put 1 piece injera on a large plate, put egg on top in middle. If you don't have injera, put eggs in a large bowl and eat with warm bread.
7. Eat with you hands
*Used to play with Palace from 2014-2017 (bass)
* Co-runs a small reggae label called Horus Records (2013-present)
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