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Firfir is a warm, satisfying Ethiopian breakfast of torn injera combined with spiced tomato sauce and aromatic broth. This practical dish transforms leftover injera into a nourishing morning meal through a quick sauté of aromatics and spices. The torn bread absorbs the flavorful sauce, creating a comforting, cohesive breakfast. Ethiopians have long valued Firfir as a resourceful way to use every part of the bread while creating something delicious and complete. Experience the simple warmth and efficiency of Ethiopian breakfast cooking through this beloved dish.
If using injera, tear it into bite-sized pieces and set aside. If using flatbread, cut it into small squares.
In a large skillet or pot, heat the vegetable oil or clarified butter over medium heat.
Add the chopped onion and cook until softened and golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.
Stir in the Berbere spice mix, paprika, and ground turmeric. Cook for 1-2 minutes to toast the spices.
Pour in the tomato sauce or diced tomatoes and chicken or vegetable broth. Stir well to combine.
Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
Gently fold in the torn injera pieces, stirring to coat them with the sauce.
Cook for an additional 5-7 minutes, or until the injera is heated through and slightly softened.
Adjust the seasoning with salt and black pepper to taste.
Garnish with chopped fresh cilantro or parsley.
Firfir is an Ethiopian breakfast of torn injera or flatbread mixed with a spiced tomato-based sauce simmered with onions, garlic, and Berbere spices. It's both resourceful and delicious.
Firfir originates from Ethiopia, where it exemplifies the resourcefulness of Ethiopian cooking—transforming leftover injera into a completely satisfying meal through simple ingredients and technique.
Essential ingredients are injera or flatbread (torn), vegetable oil or niter kibbeh, onions, garlic, ginger, Berbere spices, tomato sauce, and vegetable or chicken broth.
Simmer the sauce briefly to develop flavors before adding bread. Add the torn injera gently and fold carefully to avoid breaking it into tiny pieces. Cook just until heated through.
Firfir is traditionally served warm as a standalone breakfast dish, often accompanied by fresh yogurt on the side or a simple vegetable salad for balance.