Enkulal Tibs

Ingredients

• 8eggs — lightly beaten
• 1red onion — cut into wedges
• 3 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 2green chilies — slit lengthwise
• 2tomatoes — cut into wedges
• 3 tbspniter kibbeh
• 1 tbspberbere
• 1 sprigfresh rosemary — optional
• 1 tspfine salt
• as neededinjera — for serving

Method

1. Crack the 8 eggs into a bowl and whisk them until the yolks and whites are fully combined. Set aside. Heat a heavy skillet over medium-high heat until it is almost smoking.
2. Add 3 tablespoons of niter kibbeh to the hot skillet. Once the niter kibbeh has melted and is shimmering, pour in the whisked eggs. Allow the eggs to sear without stirring for about 30 seconds to create a slightly crispy bottom.
3. Using a spatula, gently stir the eggs, folding them over themselves to ensure even cooking while maintaining some larger curds. Cook until the eggs are mostly set but still slightly soft in the center, then remove them from the skillet and set aside.
4. In the same skillet, add the sliced red onion, minced garlic, grated ginger, and chopped green chilies. Toss them in the remaining niter kibbeh over medium heat until the onion becomes translucent and the edges begin to char, releasing a fragrant aroma.
5. Add 1 tablespoon of berbere to the skillet, stirring well to coat the onion mixture. Dice the tomatoes and add them to the skillet, cooking until the tomatoes soften and the mixture becomes saucy, with the berbere fully integrated.
6. Return the cooked eggs to the skillet, gently folding them into the spicy tomato-onion mixture. Season with 1 teaspoon of fine salt and add a sprig of fresh rosemary, allowing the flavors to meld for another minute.
7. Serve the Enkulal Tibs sizzling hot, accompanied by injera to scoop up the flavorful eggs and sauce. The dish should be vibrant in color, with the eggs remaining tender and the sauce clinging to each piece.