Ethiopian-Inspired Chechebsa Breakfast Bowl
Ingredients
Bread
- 1 1/4 cup all purpose flour
- 1/2 tsp salt
- 3/4 cup water
Spiced butter
- 4 Tbsp vegan butter
- 1/4 cup diced onion
- 4 cloves garlic, minced
- 1 Tbsp grated ginger
- 1 tsp cinnamon
- 2 tsp ground coriander
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp ground black pepper
- 1/4 tsp turmeric
- 1/4 tsp oregano
- 1/8 tsp ground clove
Preparation
Mix the bread ingredients well; it will be thick and sticky.
Spread out and cook in a lightly oiled pan for 3-5 minutes on both sides.
Remove and place on a cutting board or plate.
Add the spiced butter ingredients to the still warm pan off heat.
Heat the pan and stir the ingredients; cook for 3 minutes to soften the onion.
Tear the cooked bread into rough 1-inch pieces and mix with the seasoned butter.
Cook while occasionally stirring for a few minutes to brown the bread pieces.
Add in seeds and/or nuts if desired.
Drizzle with maple syrup and serve with fresh fruit or vegetables.
Tips
Substitute spices with yellow curry powder and Chinese five spice or pumpkin pie spice.
Use a gluten-free flour blend for a gluten-free version.
Sprinkle berbere seasoning on individual servings if available.
