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Ethiopian Spiced Egg Dish
— Mother recipe · ar de en es fr it ja pt ru zh
A classic Ethiopian dish, Beyayd Tsebhi offers an intense and delicious flavor, perfect for a warm and nutritious dinner.
⏱️ 20 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 4 eggs
- 2 onions
- 100 g of dried chili peppers
- 1 tablespoon of cumin
- 1 tablespoon of cinnamon
- 1 tablespoon of ginger
- 1 tablespoon of sugar
- 1/2 cup of palm oil
- Salt to taste
- 1 tablespoon of lemon juice
- 1/2 cup of wine vinegar
Method
- Peel and slice the onions.
- Grind the dried chili peppers and cayenne pepper in a mortar or a bowl until you get a powder.
- In a pan, start sautéing the palm oil with the onions until they are golden.
- Add the chili powder, sugar, cinnamon, and ginger, stirring well.
- Add the eggs, stirring gently to cook them slowly.
- Finally, add the lemon juice and wine vinegar, stirring to combine the flavors.
- Serve immediately to enjoy the intense taste of Beyayd Tsebhi.
The story
Beyayd Tsebhi is a traditional Ethiopian dish with ancient roots, known as 'spiced egg dish.' For a long time, it was a poverty dish made with eggs, chili peppers, and legumes, but today it has become a popular dish throughout Ethiopia.
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