Breakfast

Shakshuka-Inspired Injera Breakfast Bowl

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Shakshuka-Inspired Injera Breakfast Bowl
An Ethiopian-inspired breakfast bowl featuring spiced eggs on top of fluffy injera, garnished with fresh herbs.

Discover a new twist on traditional Ethiopian breakfast with our Shakshuka-Inspired Injera Breakfast Bowl. This dish combines the rich, spiced tomato sauce of shakshuka with the spongy, slightly sour taste of injera, creating a fusion that is both satisfying and unique. Perfect for brunch or a leisurely weekend morning, this recipe brings together flavors from Ethiopia and the Middle East in an exciting way.

“The beauty of food lies not just in its ingredients but in how they come together to tell a story on your plate.”

Ingredients

  • 4 large eggs
  • 2 cups tomato sauce (homemade or store-bought)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro and parsley, for garnish
Injera
  • 1 cup teff flour (or a mix of teff and wheat flour)
  • 1 cup water (adjust as needed)
  • 1/4 teaspoon baking soda
  • Pinch of salt

Instructions

  1. Prepare the Injera Batter: In a bowl, combine teff flour with water until you achieve a smooth batter. Let it rest for at least an hour, or preferably overnight, in the refrigerator to ferment slightly.

  2. Cook the Injera: Heat a non-stick skillet over medium heat and lightly grease it. Pour a ladleful of batter into the center, swirling to spread thinly across the pan. Cook until bubbles form on top, then carefully flip to cook for another minute or two. Remove from heat and set aside.

  3. Sauté Vegetables: In a large skillet, sauté onion, garlic, and bell pepper over medium heat until softened. Add cumin, smoked paprika, salt, and pepper, cooking for an additional 2 minutes, stirring frequently.

  4. Add Tomato Sauce: Pour in the tomato sauce and bring to a simmer. Reduce heat to low and let it cook gently for about 10-15 minutes, allowing flavors to meld together.

  5. Cook Eggs: Make wells in the sauce with a spoon and crack eggs into each well. Cover the skillet and cook until eggs are set to your liking, approximately 7-10 minutes.

  6. Serve: Place a piece of injera on a plate and top it with the shakshuka mixture. Garnish with fresh cilantro and parsley before serving.

This Shakshuka-Inspired Injera Breakfast Bowl is not just a meal; it’s an adventure in every bite, blending the essence of Ethiopian and Middle Eastern cuisines into one harmonious dish. Perfect for those who appreciate bold flavors and innovative culinary fusions. Enjoy this hearty breakfast that promises to energize your day with its rich textures and vibrant tastes!

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