This dish is one of Ethiopia's favourite breakfasts.
- 1 tbsp vegetable oil
- 1 red onion, finely chopped
- 2 garlic cloves
- 1 tomato, chopped
- 1 tbsp tomato paste
- 4 eggs, lightly beaten
- 1 long green chilli, chopped
- coriander sprigs, to serve
- 150 g (1 cup) teff flour
- 75 g (½ cup) plain white flour
- pinch of salt
- pinch of tikur azmud (nigella seeds)
- 2 tbsp vegetable oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the kita, place the flours, salt, nigella seeds and 1 tablespoon of oil in a mixing bowl. Add 125 ml (½ cup) water and stir until a dough comes together. Gradually add enough extra water to make a dough that has the consistency of cookie dough.
- Place a non–stick frying pan over medium heat and add the remaining oil. Flatten the dough into the frying pan, using your fingers to create ridges in the top of the dough. Cover the pan with a lid and cook for 4 minutes, then turn and cook for another 3 minutes or until cooked through.
- Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and cook for 3 minutes or until starting to soften. Add the garlic and tomato and cook for another 3 minutes or until softened. Stir in the tomato paste.
- Add the eggs and stir continuously until cooked. Remove from the heat and stir in the green chilli. Serve scattered with the coriander, with the kita on the side for scooping.
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Photography by Adam Liaw.