Fasting Firfir (Crumbled Injera with Berbere)

Instructions

1. 1Tear the 4 pieces of Injera bread into small, bite-sized pieces. Set aside.
2. 2Peel and finely chop the 1 medium red onion. Peel and mince the 2 cloves garlic. Dice the 2 medium tomatoes.
3. 3Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the finely chopped red onion and sauté until softened, about 5-7 minutes, stirring occasionally. You will see the onion pieces become translucent.
4. 4Add the minced garlic and diced tomatoes to the pot. Sauté for another 5 minutes, stirring frequently, until the tomatoes begin to break down and release their juices.
5. 5Stir in the 2 tablespoons of berbere spice blend until fragrant, about 1 minute. Add the torn injera pieces, 1/4 cup of water, and 1/4 teaspoon of salt.
6. 6Cook for 5-10 minutes, stirring constantly, until the injera has softened and absorbed the liquid, and the flavors have melded together. The mixture should be moist but not soupy.
7. 7Serve the Fasting Firfir hot.