Berbere Shakshuka with Injera Toast Points

Shakshuka — eggs poached directly in a simmering tomato and pepper sauce — is a North African and Middle Eastern breakfast staple. Swap the usual paprika and cumin for Ethiopian berbere, and the sauce takes on a deeper, more layered heat, while toasted wedges of injera stand in for the pita or crusty bread that usually comes alongside.

This is a vegetarian breakfast built around eggs, tomatoes, and peppers, with nothing else added to bulk it out — simple, colorful, and meant to be shared straight from the skillet. The berbere does a lot of the flavor work here, so a little goes further than you'd expect from a plain paprika-based version.

Cook the eggs to where the whites are just set but the yolks still give when pressed, about 6-8 minutes covered, then pull the pan off the heat right away so they don't overcook from residual warmth. Scoop everything up with the toasted injera wedges the way you would with flatbread.