How to make "Tibs Scrambled Eggs"

Tibs Scrambled Eggs is a fusion breakfast delight born from the mingling of Ethiopian and classic western cuisine. "Tibs'' refers to a traditional Ethiopian dish typically made from sautéed or grilled meat. This dish finds its roots in the heart of Ethiopia, where tibs is often a core part of a meal. The combination of tibs and scrambled eggs makes for a protein-packed, flavor-rich breakfast. It is an excellent way to use leftover Tibs from a previous meal, bringing together the savory taste of tibs and the fluffy texture of scrambled eggs for an adventurous breakfast treat. This dish is best served with injera, a teff flatbread with a slightly spongy texture, another staple of Ethiopian cuisine, or with a slice of your favorite bread.
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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2-3 people

Nutrition Profile: High protein, contains gluten (if served with bread and not injera)

Tibs scrambled eggs

Ingredients

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  • 5 large eggs
  • 1.5 cups leftover Tibs (you can use either beef, lamb, or chicken tibs)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • Optional: chopped parsley or coriander for garnish

Instructions

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Step 1
Heat up the leftover Tibs in a medium-sized skillet over medium heat. Stir occasionally to ensure even heating. This should take about 3-5 minutes.

Step 2
While the Tibs are heating, crack the eggs into a bowl. Whisk them together until the yolks and whites are fully combined. Season with a pinch of salt and black pepper.

Step 3
Once the Tibs are heated, reduce the heat to low, and add the vegetable oil to the skillet. Allow the oil to heat up for a minute.

Step 4
Pour the beaten eggs over the Tibs in the skillet. Let it sit undisturbed for about a minute, or until the eggs start to set around the edges.

Step 5
Using a spatula, gently stir the eggs, pushing them from one side of the pan to the other. Lift the cooked parts to allow the uncooked eggs to flow underneath.

Step 6
Continue to cook until the eggs are mostly cooked but still slightly runny, as they will continue to cook from the residual heat.

Step 7
Take the skillet off the heat. If desired, garnish the tibs scrambled eggs with chopped parsley or coriander.

Step 8
Serve your Tibs scrambled eggs warm with injera or bread. Enjoy this hearty, flavorful breakfast fusion from the heart of Ethiopia!

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