Ethiopian Firfir with Torn Injera and Spiced Sauce

1. 1

   Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.

2. 2

   Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

3. 3

   Add the chopped bell pepper and diced tomatoes, cooking until softened, about 5 minutes.

4. 4

   Sprinkle in the berbere spice, stirring to combine, and cook for another 2 minutes.

5. 5

   Pour in the vegetable broth, and bring the mixture to a simmer.

6. 6

   Add the torn injera pieces into the skillet, mixing well to soak up the sauce.

7. 7

   Season with salt, pepper, and lemon juice. Cook for an additional 5 minutes.

8. 8

   Serve hot, garnished with fresh cilantro for added flavor.

Per serving