A quick Ethiopian breakfast that tosses torn injera with tomato, onion, berbere, and a little oil.
10 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Soften the onion in olive oil for 6 minutes.
Add the garlic, tomatoes, and berbere, then cook for 8 minutes.
Add the water and simmer the sauce for 5 minutes to thicken.
Tear the injera into bite-size pieces.
Lower the heat and gently fold the injera pieces into the sauce.
Warm for 2 minutes and serve immediately.
💡 Tip: Add the injera pieces after the sauce is finished; if they boil too long, they turn doughy.
🍽️ Serving suggestion: Serve for breakfast with fresh tomato, cucumber, and hot tea.
~320
kcal calories
8
g protein
56
g carbs
8
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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