SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.com/recipe/ethiopian-injera-breakfast-wraps-with-berbere-scrambled-eggs
Printed July 30, 2026
Printed July 30, 2026
Global Breakfasts
Ethiopian Injera Breakfast Wraps with Berbere Scrambled Eggs
Spongy sourdough flatbread meets spiced scrambled eggs in this handheld morning feast. The tangy injera perfectly balances the warm, aromatic berbere spice blend.
Ingredients
- 4 pieces injera (Ethiopian flatbread)
- 6 large eggs
- 2 tablespoons butter
- 1 tablespoon berbere spice blend
- 1/2 cup crumbled feta cheese
- 2 tablespoons plain yogurt
- 1/4 cup chopped fresh cilantro
- 1 small red onion, finely diced
- Salt to taste
- 2 tablespoons olive oil
Preparation
This fusion breakfast takes inspiration from the Ethiopian tradition of eating with injera while incorporating familiar scrambled eggs with an unfamiliar twist. The result is a portable, flavor-packed morning meal that bridges continents.
Preparation
- Heat olive oil in a pan over medium heat and sauté the diced red onion until softened, about 3 minutes.
- In a bowl, whisk together eggs, berbere spice, and a pinch of salt until well combined.
- Add butter to the pan with onions, then pour in the egg mixture.
- Scramble gently, cooking until just set but still creamy, about 3-4 minutes.
- Remove from heat and fold in the crumbled feta cheese.
- Lay out the injera pieces and divide the scrambled eggs among them.
- Top each with a dollop of yogurt and fresh cilantro.
- Roll or fold the injera around the filling and serve immediately.
Serving Suggestions
These wraps are perfect with a side of fresh tomato slices and a strong cup of coffee. The berbere spice brings warmth without overwhelming heat, making this an ideal introduction to Ethiopian flavors at breakfast time.
