Fit Fit | FoodieAtlas

Ingredients

4 pieces of injera, torn into small pieces
1/2 cup red onions, finely chopped
2 tomatoes, diced
1 green chili, finely chopped (optional)
1/4 cup vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon berbere spice mix (optional, for extra heat)
1/2 cup fresh cilantro, chopped
Salt and black pepper to taste
Lemon wedges, for serving

Instructions

Prepare the Injera

Tear the injera into small, bite-sized pieces and set aside.

Sauté the Vegetables

In a large skillet, heat the vegetable oil over medium heat.

Add the finely chopped onions and cook until soft and translucent, about 5 minutes.

Stir in the diced tomatoes and green chili (if using), cooking for another 3-4 minutes until the tomatoes start to break down.

Add Spices

Add the ground cumin, ground coriander, ground turmeric, paprika, and berbere spice mix (if using) to the skillet. Stir well to combine and let the spices cook for 1-2 minutes.

Combine with Injera

Add the torn injera pieces to the skillet, stirring gently to coat the injera with the spice mixture and vegetables.

Cook for 5-7 minutes, stirring occasionally, until the injera is well heated and slightly crispy.

Season and Serve

Season with salt and black pepper to taste.

Garnish with fresh cilantro.