Firfir (Spicy Injera Breakfast)

Firfir is the breakfast that built a reputation: leftover injera torn into pieces and tossed through a hot, fiery berbere sauce until every shred is stained red. It is the classic morning meal of Addis Ababa, the cure for long nights and cold mornings, and the best reason to keep stale injera around. A version made with leftover doro wat sauce is called doro firfir, and it is exactly as good as it sounds. It is also the dish that proves nothing in an Ethiopian kitchen ever goes to waste.

The breakfast that turns leftover injera into a feast

The injera softens into the sauce but keeps a little body, so each piece is a tangy, berbere-soaked bite that warms you from the inside out. A cold dollop of ayib on top melts into the red and cuts the heat with creamy tang. Eat it fast, with a hot cup of strong coffee on the side — mornings do not get more Ethiopian than this.

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