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Author:
rehima.nuru26
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Quick and Easy Ethiopian-Style Scrambled Eggs with Vegetables
Discover a simple yet flavorful recipe for a quick and easy breakfast featuring scrambled eggs cooked with fresh vegetables like onions, tomatoes, and green peppers. This dish is perfect for a delicious and fast start to your day, drawing inspiration from the 'ቀላልና ፈጣን ቁርስ' concept, meaning 'simple and fast breakfast'.
#Breakfast
#Quick
#Easy
#Eggs
#Vegetarian
#Ethiopian
Chopped Vegetables Ready for Cooking
Recipe Information
5m
Prep Time
6m
Cook Time
11m
Total Time
2
Servings
Easy
Ethiopian
Amharic
Nutrition (per serving)
200
Calories
13g
Protein
8g
Carbs
13g
Fat
Sautéing Onions and Chilies
Ingredients
Servings: 2
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Eggs Scrambling with Vegetables
Instructions
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- Begin by preparing your vegetables: finely chop the onion, dice the tomato, and finely chop the green chili if you're adding it for a touch of heat.2m
Preview2mPreviewBegin by preparing your vegetables: finely chop the onion, dice the tomato, and finely chop the green chili if you're adding it for a touch of heat. - Heat the olive oil in a non-stick pan over medium heat. Add the chopped onion and green chili, and sauté for 2-3 minutes until they begin to soften and become aromatic. Then, add the diced tomato and cook for another minute.3m
Preview3mPreviewHeat the olive oil in a non-stick pan over medium heat. Add the chopped onion and green chili, and sauté for 2-3 minutes until they begin to soften and become aromatic. Then, add the diced tomato and cook for another minute. - While the vegetables are cooking, crack the eggs into a bowl. Add salt and black pepper, then whisk vigorously until the yolks and whites are fully combined and slightly frothy.1m
Preview1mPreviewWhile the vegetables are cooking, crack the eggs into a bowl. Add salt and black pepper, then whisk vigorously until the yolks and whites are fully combined and slightly frothy. - Pour the whisked eggs over the sautéed vegetables in the pan. Let the eggs sit undisturbed for about 10-15 seconds to set slightly at the bottom, then gently push and fold them with a spatula until they are cooked to your desired consistency, still moist but not runny.2m
Preview2mPreviewPour the whisked eggs over the sautéed vegetables in the pan. Let the eggs sit undisturbed for about 10-15 seconds to set slightly at the bottom, then gently push and fold them with a spatula until they are cooked to your desired consistency, still moist but not runny. - Once cooked, transfer the scrambled eggs to a plate. Garnish with fresh chopped parsley and serve immediately.1m
Preview1mPreviewOnce cooked, transfer the scrambled eggs to a plate. Garnish with fresh chopped parsley and serve immediately.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
