Ethiopian · main
Enkuklal Firfir (Scrambled Eggs with Injera)
Enkuklal Firfir (Scrambled Eggs with Injera) reads sourness 5.0, salinity 3.7 and allium 3.6 on Palate's 0–10 flavor X-ray — a Ethiopian main, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.4 / 10
- Sweet & Fruity — 3.8 / 10
- Sour & Bright — 5.4 / 10
- Bitter & Earthy — 2.1 / 10
- Rich & Fat — 2.9 / 10
- Aromatic & Spice — 4.1 / 10
The measured notes (of 18)
Sourness 5.0 · Salinity 3.7 · Allium 3.6 · Herbaceous 3.0 · Fruity 3.0 · Richness 2.8 · Sweetness 2.7 · Umami 2.5 · Heat 2.4 · Marine & Briny 2.3 · Bitterness 1.9 · Funk & Ferment 1.9 · Citrus 1.4 · Floral 1.3 · Earthy 0.8
What's in it (9)
- 6 eggs
- 2 cups torn injera pieces
- 1 onion, chopped
- 1 tomato, chopped
- 1 jalapeno, sliced
- 1/2 tsp berbere
- 3 tbsp niter kibbeh
- salt to taste
- 2 tbsp fresh parsley, chopped
Time & effort: about 15 min · effort: easy
Nutrition (per 100 g, engine-estimated): 54.1 kcal, 3.8 g protein, 2.7 g fat, 3.4 g carbs
Dietary: Vegetarian · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Saute onion in niter kibbeh until soft, add tomato, jalapeno, and a pinch of berbere and cook briefly.
- Add torn pieces of injera and toss to coat in the aromatic butter.
- Crack in the eggs and scramble everything together over medium heat until just set.
- Season with salt and scatter with fresh parsley.
Dishes with a similar flavor shape
- Gazpacho-Style Shrimp — Spanish
- Gazpacho — Spanish
- Solterito Arequipeño — Peruvian
- Salmorejo Cordobés — Spanish
- Panzanella — Italian · Tuscany
Keep reading: what sourness, salinity, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.