2 Serves
30 Mins
Tear the injera into bite-sized pieces using your hands or a knife.
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EthiopianVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
13 µg / 400 µgCalcium
81 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
84 mg / 1,250 mgPotassium
227 mg / 4,700 mgSodium
1236 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the oil in a large skillet over medium heat.
Add the onions and garlic to the skillet, sautéing until softened and fragrant.
Stir in the berbere spice blend and cook for one minute to toast the spices.
Add the torn injera pieces to the skillet and toss thoroughly to coat with the sauce, adding a splash of water if the mixture is too dry.
Season with salt and pepper to taste and serve immediately while hot.
8
g22
g8
g
American