Firfir is a home-style Ethiopian dish made by sautéing torn injera in a spicy berbere sauce. Often eaten for breakfast, it is hearty and satisfying as the bread soaks up the seasoned sauce.
Sauté the onion and garlic in the butter over medium heat for 8 minutes. Add the berbere and sauté for 1 more minute.
Add the tomato and water and cook over low heat for 8–10 minutes. Adjust the salt to taste.
Add the torn injera to the sauce and stir well so it absorbs the sauce. Heat over low heat for 4–5 minutes.
Serve hot.
Store in a covered container in the refrigerator for up to 2 days. Check the injera and berbere labels for allergen information; their ingredients can vary.
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