Printed September 2, 2026
Ethiopian Fit-Fit with Berbere Scrambled Eggs
Torn pieces of tangy injera soaked in spiced butter and topped with fiery scrambled eggs create a breakfast that's both comforting and wake-you-up bold. It's the Ethiopian cure for everything from hangovers to Monday mornings.
Ingredients
- 4 pieces of injera bread (or substitute sourdough crepes)
- 4 tablespoons niter kibbeh (Ethiopian spiced butter) or clarified butter
- 2 tablespoons berbere spice blend
- 1 small red onion, finely diced
- 2 tomatoes, diced
- 6 eggs
- 1/4 cup plain yogurt
- Salt to taste
- Fresh cilantro for garnish
- 1 jalapeño, sliced (optional)
Preparation
In Addis Ababa's bustling breakfast houses, fit-fit is the dish that brings people together—a communal plate where torn injera becomes the vehicle for bold flavors and even bolder conversations. The beauty lies in the contrast: sour injera, rich spiced butter, and creamy eggs creating layers of complexity.
Building the Base
Tear the injera into bite-sized pieces and place in a large bowl. In a pan, melt 2 tablespoons of niter kibbeh and add 1 tablespoon berbere. Cook for 30 seconds until fragrant, then pour over the injera pieces. Toss gently with your hands until every piece is coated. Set aside.
The Berbere Eggs
In the same pan, heat remaining niter kibbeh and sauté onions until soft, about 4 minutes. Add tomatoes and remaining berbere, cooking until tomatoes break down, about 5 minutes. Beat eggs with yogurt and salt, then pour into the pan. Scramble gently until just set but still creamy.
Mound the spiced injera on a platter, top with the berbere eggs, and garnish with cilantro and jalapeño slices. Eat with your hands, as tradition demands, and let each tangy, spicy bite announce that morning has truly arrived.
