Ethiopian
⭐ Highly Rated
1h 30mmedium
EthiopianBrunch
Recipe Story
origins & traditionsShiro Wat with Scrambled Eggs brings together the soul-warming flavors of traditional Ethiopian chickpea stew with Western-style scrambled eggs for an innovative brunch experience. This dish features a velvety shiro wat made from ground chickpeas simmered with berbere spices, garlic, and onions, served alongside or topped with soft scrambled eggs. The combination creates a harmonious balance of textures and flavors - the earthy richness of the chickpea stew complemented by the delicate creaminess of the eggs. Perfect for those seeking a substantial morning meal that honors Ethiopian culinary traditions while embracing modern brunch culture. This dish is naturally gluten-free and vegetarian, providing excellent plant-based protein and fiber to start your day energized.
Instructions
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In a medium bowl, whisk together ground chickpeas with 1 cup water until smooth and lump-free. Set aside.
Heat olive oil in a large skillet over medium heat. Add diced onions and sauté for 5-6 minutes until softened and translucent.
Add minced garlic and ginger, cooking for 1 minute until fragrant.
Stir in berbere spice blend (mix paprika, cayenne, cumin, coriander, and black pepper), cooking for 30 seconds to bloom the spices.
Pour in the chickpea mixture along with 2 additional cups of water, stirring constantly to prevent lumps.
Add tomato paste and salt, mixing well. Bring to a gentle simmer.
Reduce heat to low and cook for 15-18 minutes, stirring frequently, until the shiro wat thickens to a creamy consistency similar to porridge.
While the shiro wat simmers, crack eggs into a bowl, add a splash of milk, and whisk until well combined.
In a separate non-stick skillet, melt butter over medium-low heat.
Pour in the egg mixture and let sit for 30 seconds, then gently stir with a spatula, pushing eggs from edges to center.
Continue cooking and stirring gently until eggs form soft curds and are just set but still creamy, about 3-4 minutes.
Taste and adjust seasoning of both the shiro wat and eggs with additional salt if needed.
To serve, ladle the hot shiro wat into bowls and top with a generous portion of scrambled eggs.
Garnish with fresh cilantro and serve immediately.
Shiro Wat with Scrambled Eggs
4.9 (31)
A hearty Ethiopian brunch combining creamy spiced chickpea stew with fluffy scrambled eggs, creating a protein-rich fusion perfect for weekend mornings.
medium
40 min
4 servings
Ingredients
0 of 16 checked
Shiro Wat
- 1 cups chickpeas, ground into flour or use chickpea flour
- 1 pieces onions, finely diced
- 4 cloves garlic, minced
- 1 teaspoons ginger, fresh, minced
- 2 teaspoons paprika
- 1/2 teaspoons cayenne (optional)
- 1 teaspoons cumin, ground
- 1/2 teaspoons coriander, ground
- 2 tablespoons tomato-paste
- 3 tablespoons olive-oil
- 1 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
Scrambled Eggs
- 8 pieces eggs
- 1/4 cups milk
- 2 tablespoons butter
Garnish
- 2 tablespoons cilantro, fresh, chopped (optional)
Chef Tips
expert advice•For authentic flavor, make a traditional berbere spice blend with additional spices like fenugreek and cardamom if available.
•The shiro wat should have a smooth, creamy consistency - if it becomes too thick, thin with additional water.
•Keep the eggs slightly undercooked as they will continue cooking from residual heat.
•For a richer version, finish the shiro wat with a tablespoon of butter stirred in at the end.
•This dish pairs beautifully with traditional Ethiopian honey wine or strong black coffee.
•You can prepare the shiro wat ahead and reheat, adding the scrambled eggs fresh when serving.
•For extra protein, consider adding crumbled feta cheese on top.
•The leftovers make excellent filling for breakfast burritos when wrapped in tortillas.
