Enkulal Tibs (Berbere Scrambled Eggs)

Enkulal tibs — literally sautéed eggs — is the quick breakfast of Ethiopian kitchens and cafés. Eggs are scrambled with jalapeño, tomato, and a pinch of berbere in spiced butter, cooked just until soft and glossy. It comes together in the time it takes to brew coffee, which is precisely why it is such a beloved start to the day. Cafés across Addis Ababa keep a pan going from dawn until mid-morning for the steady stream of regulars.

Soft, spicy eggs with a sizzle of berbere

Kept on the soft side, the eggs stay creamy and rich, with the tomato adding juiciness and the jalapeño a lively heat that the berbere deepens with its warm spice. Spooned over a torn piece of injera, it is the kind of breakfast that feels both familiar and distinctly Ethiopian. Serve it with strong coffee and more injera on the side — and if you like a runny finish, pull the pan off the heat a few seconds earlier.

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