Doro Firfir — Print Recipe — The Culinary Codex

Torn pieces of injera tossed and saturated in rich doro wat sauce with tender chicken, creating a hearty, flavor-soaked breakfast dish.

Ingredients

1 Heat niter kibbeh in a large skillet over medium heat until melted and fragrant with its embedded spices.
2 Add doro wat sauce and berbere, stirring until the sauce is heated through and bubbling gently around edges.
3 Add torn injera pieces to the sauce, tossing constantly to ensure every piece absorbs the rich, spicy sauce.
4 Add shredded chicken and fold gently into the mixture. Cook for five minutes until everything is heated through.
5 The injera should be fully saturated but not mushy, maintaining some texture while soaking up all the flavor.
6 Top with halved hard-boiled eggs and fresh cilantro. Serve hot on a fresh injera or on its own plate.

Did You Know?

Firfir is the ingenious Ethiopian solution for leftover injera, transforming day-old bread into an entirely new and beloved dish.