🇪🇹 Ethiopian

Eggs Wat

Name: Eggs Wat
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 6 Eggs; 2, thickly sliced Carrot; 750 ml Stock or Broth; 2 tbsp Niter Kibbeh; 1 tsp Berbere; to serve Injera

🇪🇹 Ethiopian

Slow, berbere-spiced wat — eggs simmered dark and deep, torn injera beneath. Ready in 55 minutes including prep.

Prep 15 min Cook 40 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Eggs6
Carrot2, thickly sliced
Stock or Broth750 ml
Niter Kibbeh2 tbsp
Berbere1 tsp
Injerato serve

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Niter Kibbeh in a heavy casserole and brown the eggs well on all sides — real colour means real flavour.
2
Lift the eggs out, soften the onion and garlic in the same pot, then add the berbere.
3
Return the eggs, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Delicious Ethiopian Scrambled Eggs I Breakfast Ideas I Quick & Easy I Harari Cooks · on YouTube