Ethiopian Huevos Rancheros (Firfir with Egg)
This simple recipe was designed to be used with injera or baguette, but I found pumpernickel rye worked incredibly well, mimicking the color and sour character of injera.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 small red or yellow onion, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 4 cloves garlic, minced or pressed
- 1.5 tablespoons berbere, or more to taste
- 1 tablespoon tomato paste, optional
- 1.5 cups water or mild vegetable stock
- 3/4 cup cooked or canned pigeon peas, blackeyed peas, or chickpeas, optional
- 2 cups torn rye, baguette, or sourdough bread, or 4 small injera
- 2 eggs
- 2 tablespoons plain yogurt, for serving, optional
- Sliced cucumbers, for serving, optional
Instructions
- 1
In a large skillet on medium heat, saute the onion and salt in the oil until the onion is translucent and very soft, 5-8 minutes. Add the garlic, berbere, and tomato paste (if using) and stir together, then stir in the water and beans (if using).
- 2
Increase heat to high and bring to a boil. Lower heat to maintain a strong simmer and cook uncovered for about 10 minutes to reduce the sauce by about 1/3. Taste and add more berbere (the original recipe called for an additional half tablespoon) or salt if you like.
- 3
Keep the finished sauce warm over a low flame while you cook the two eggs by your favorite method - I like sunny-side up because the runny yolk is great with the spicy sauce.
- 4
When the eggs are almost done, stir the bread into the sauce. Spoon into two bowls and top each with an egg. Dollop a spoonful of yogurt on each bowl and set some cucumbers on the side, if desired. Serve immediately.