- 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
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.
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.
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.
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.
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.
Continue to cook until the eggs are mostly cooked but still slightly runny, as they will continue to cook from the residual heat.
Take the skillet off the heat. If desired, garnish the tibs scrambled eggs with chopped parsley or coriander.
Serve your Tibs scrambled eggs warm with injera or bread. Enjoy this hearty, flavorful breakfast fusion from the heart of Ethiopia!