Ethiopian Scrambled Eggs (Kinche) with Rice
A savory and spiced scrambled eggs dish, inspired by Ethiopian flavors, served with rice. A quick and protein-rich breakfast.
Ingredients
- 4 large Eggs
- 1 cup Cooked Rice
- 1/4 medium Onion (chopped)
- 1/2 medium Tomato (diced)
- 1/4 medium Green Bell Pepper (diced)
- 1 tablespoon Vegetable Oil
- 1 teaspoon Berbere Spice Blend
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat vegetable oil in a skillet over medium heat.
- 2Add chopped onion, diced tomato, and diced green bell pepper. Sauté until softened, about 3 minutes.
- 3In a bowl, whisk eggs with berbere spice blend, salt, and black pepper.
- 4Pour the egg mixture into the skillet with the vegetables. Scramble until cooked to your liking.
- 5Serve hot over a bed of cooked rice.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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