📝 About This Recipe
Transport your taste buds to the bustling streets of Addis Ababa with this vibrant Enkulal (egg) sandwich. This isn't just a basic egg scramble; it is a fragrant, spicy, and deeply savory masterpiece featuring the bold heat of Berbere spice and the sweetness of caramelized red onions. Served in a crusty French-style baguette, it offers a perfect harmony of textures and flavors that makes it the quintessential Ethiopian comfort food for busy mornings.
🥗 Ingredients
The Egg Base
- 4 pieces Large Eggs (fresh and at room temperature)
- 1 tablespoon Whole Milk (for extra fluffiness)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Aromatics
- 1/2 cup Red Onion (very finely diced)
- 1 piece Roma Tomato (seeded and finely chopped)
- 1-2 pieces Jalapeño or Thai Green Chili (de-seeded and minced for manageable heat)
- 1 clove Garlic (minced into a paste)
- 2 tablespoons Niter Kibbeh (Ethiopian Clarified Butter) (can substitute with unsalted butter and a pinch of cumin)
Spices and Finish
- 1/2 teaspoon Berbere Spice Blend (adjust based on heat preference)
- 1 tablespoon Fresh Cilantro (finely chopped)
The Bread
- 2 6-inch pieces French Baguette or Italian Roll (crusty on the outside, soft inside)
- 1 tablespoon Butter (for toasting the bread)
👨🍳 Instructions
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1
In a medium mixing bowl, crack the 4 eggs. Add the milk, salt, and black pepper. Whisk vigorously until the yolks and whites are fully combined and slightly frothy.
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2
Prepare your vegetables: ensure the red onion, tomato, and green chilies are finely diced to ensure they incorporate evenly into the eggs.
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3
Place a non-stick skillet over medium heat and add the Niter Kibbeh (or butter). Allow it to melt and foam slightly.
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4
Add the finely diced red onions to the skillet. Sauté for 3-4 minutes until they become translucent and just begin to turn golden around the edges.
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5
Stir in the minced garlic and the green chilies. Cook for another 60 seconds until the aroma is released, being careful not to burn the garlic.
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6
Add the chopped tomatoes and the Berbere spice. Sauté for 2 minutes until the tomatoes soften and release their juices, creating a thick, fragrant base.
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7
Lower the heat to medium-low. Pour the whisked egg mixture over the sautéed vegetables in the skillet.
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8
Let the eggs sit undisturbed for about 20 seconds, then use a spatula to gently pull the cooked edges toward the center. This creates large, soft curds.
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9
Continue cooking and gently folding until the eggs are mostly set but still look slightly moist. Do not overcook, as they will continue to firm up from residual heat.
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10
While the eggs are finishing, slice your baguette pieces lengthwise. Lightly butter the cut sides and toast them in a separate pan or under a broiler until golden brown.
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11
Turn off the heat on the eggs and stir in the fresh cilantro for a pop of color and brightness.
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12
Generously heap the spicy egg mixture into the toasted baguette rolls. Press down slightly so the bread absorbs some of the flavorful butter and spices.
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13
Serve immediately while the bread is crunchy and the eggs are steaming hot.
💡 Chef's Tips
Use Niter Kibbeh if possible; its infusion of ginger, garlic, and fenugreek is what gives this dish its authentic Ethiopian soul. Don't over-scramble the eggs into tiny bits; keeping larger curds makes for a better sandwich texture that doesn't fall out of the bread. If you are sensitive to spice, remove the seeds and white ribs from the green chilies before dicing. For the best bread experience, use a 'Basha' or a local French-style loaf that has a very crispy crust to contrast the soft eggs.
🍽️ Serving Suggestions
Pair with a hot cup of traditional Ethiopian coffee or a spiced tea (Shai). Serve alongside a few slices of fresh avocado to cool down the Berbere heat. A side of extra Mitmita (hot chili powder) for those who want an even bigger spicy kick. Enjoy with a simple side salad of sliced tomatoes and red onions dressed in lemon and oil.