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Ethiopian food - Chechebsa recipe - Kita Fir Fir - Amharic

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Recipe Information

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Video-Specific Recipe

Ethiopian Breakfast Eggs

Cultural Context

Ethiopian breakfast eggs, often referred to as Chechebsa, reflect the vibrant flavors of Ethiopia's culinary heritage. Traditionally served with injera, this dish is a hearty start to the day, showcasing the use of berbere spice, which adds warmth and depth. In modern times, variations have emerged, incorporating local ingredients and preferences, making it a beloved breakfast choice not just in Ethiopia but among global enthusiasts of Ethiopian cuisine.

EthiopianETmain
20 min
easy
2 servings
Servings4
2 cups flour
1 teaspoon salt
1 cup water
2 tablespoons oil
1/2 cup kibe
2 tablespoons berbere

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

berbere spice

🥗Healthier: cayenne pepper + paprika

💰Cheaper: chili powder

Cayenne and paprika mimic the heat and flavor of berbere.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more affordable.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese has fewer calories, while ricotta is often less expensive.

injera

🥗Healthier: whole grain flatbread

💰Cheaper: pita bread

Whole grain flatbread is healthier, while pita is a budget-friendly substitute.

1

Mix flour, salt, and water to create a smooth pancake paste.

2

Fry the pancake paste in a hot pan with a little oil, cooking on both sides until golden brown.

3

Break the cooked pancake into small parts while still hot.

4

Add kibe and berbere to the broken pancake and mash together.

Cooking Techniques

sautéingscrambling

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

eggsdairy

Also Known As

ChechebsaFried Eggs with Berbere

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