Enkulal firfir is a practical Ethiopian breakfast made by tearing leftover injera into small pieces and scrambling it with spiced eggs. This recipe uses leftover flatbread in place of injera.
Sauté the finely chopped onion in olive oil for 4 minutes, then add the chopped tomato and cook for 3 more minutes until it softens.
Tear the leftover flatbread into small pieces and add to the pan, then stir in the berbere spice and salt and cook for 5 minutes.
Whisk the eggs in a separate bowl, pour into the pan, and stir constantly, cooking for 8 minutes until the eggs are done and combined with the flatbread.
Remove from the heat, let rest for 2 minutes, and serve hot.
Keep stirring constantly once the eggs go into the pan, or they will stick to the flatbread and catch at the bottom. Allergens: contains egg and wheat (gluten).
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