Enkulal firfir is an easy Ethiopian breakfast made by tearing up leftover injera from the previous day and sautéing it with spiced eggs. This version uses leftover yufka in place of injera.
Sauté the finely chopped onion in olive oil for 4 minutes. Add the chopped tomato and cook for 3 more minutes, until softened.
Tear the leftover yufka into small pieces and add them to the pan. Stir in the berbere spice and salt, then sauté for 5 minutes.
Beat the eggs in a separate bowl and pour them into the pan. Sauté for 8 minutes, stirring constantly, until the eggs are cooked and combined with the yufka.
Remove from the heat, let rest for 2 minutes, and serve hot.
Stir constantly after pouring the eggs into the pan; otherwise, they may stick to the yufka and scorch on the bottom. Allergen: Contains egg and wheat (gluten).
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