Enkulal Firfir — Ethiopian Scrambled Eggs with Tomatoes

Ingredients

• 6 Eggs
• 2 Tomatoes, chopped
• 1 small red onion, diced
• 1 jalapeño, minced
• 2 tbsp niter kibbeh or butter
• ¼ tsp berbere (optional heat)
• Salt and black pepper
• Warm flatbread or crusty rolls, for serving

Method

1. Melt the niter kibbeh in a skillet over medium and cook the onion until soft and golden at the edges, 4 minutes.
2. Add the Tomatoes and jalapeño and cook until jammy and nearly dry, 3–4 minutes — wet tomatoes make weepy eggs.
3. Whisk the Eggs with salt, pepper, and the berbere, pour in, and drop the heat to low.
4. Fold slowly until the curds are soft-set and glossy, then pull the pan — they'll finish themselves.
5. Serve with warm bread and strong coffee, ideally brewed with ceremony.