Ethiopian Brunch Essentials: A Beginners guide

Screen Shot 2015 08 14 at 4.29.35 PM

I have a confession to make, I don’t like pancakes (most days). And I don’t like plain scrambled eggs either. I need flavor! My parents grew up in Eritrea/ Ethiopia and brought their cooking with them so I grew up on this!  Anytime I can spice up my brunch I use these Ethiopian (also common in Eritrea and other East African countries) essentials!This is by no means an extensive list.  Instead, this is for those beginners looking for easy and cheap ways to get more flavor out of their meals. This is for those lazy Sundays when you want to try a quick and delicious East African inspired meal. Try out these 3 staples: Shahee, Ful and Ethiopian/Eritrean Style Eggs.


Ful: Ful has the perfect name, it really does fill you up! Ful is a dish made with crushed fava beans popular in many Middle Eastern and African countries from Egypt to Somalia. There are several variations- but this is the way my mom makes it:


  • 1 Can of Ful (Fava beans)
  • (optional 1/2 tsp of cumin)
  • a Dash of salt

Toppings for Ful

  • 1 chopped Jalepeno pepper
  • 1/2 Diced tomato Diced Vegetables
  • Olives
  • a few tablespoons of olive oil
  • 1 tablespoon of  Berbere (or more if you like the heat!)
  • 3 tablespoons of Feta cheese
  • 3 few table spoons of plain yoghurt
  • 1/2 diced red onion

**As with many East African food, we don’t stick to recipes,

we  freestyle in the kitchen! So feel free to mix it up according to your taste!


1. Empty can of Ful (fava beans) and drain it.

2. Crush the beans in a separate bowl

3) Heat up pan to Medium heat and  add the beans

4) Continue to crush the beans with wooden spoon (add water if it becomes too thick)

5) Once the beans have simmered down to the consistency you desire, remove from heat and put into serving dish.

6) Top with a drizzle of olive oil and Berbere

7) Add the diced veggies on top and the optional yoghurt on the side.  Serve with Bread.


**If you want to eat this like an East African, scrap the fork and dip bread or pita bread into ful mixture. 


Ethiopian/ Eritrean style Eggs: Not your average scrambled eggs. Create a delicious brunch/breakfast using chopped onions (optional), tomatoes and jalepeno peppers that are sauted then add the egg mixture. Voila, no more basic brunch or struggle plate. The peppers add a great kick!

Screen Shot 2015-08-14 at 5.39.07 PM


  • 4 Eggs
  • 1/2 Red onion (optional)
  • coarsely chopped jalepeno peppers
  • ^(1 or two depending on if you can take the heat!)
  • 1 diced tomatoes

Serve with 

  • Fresh Bread or Pita bread

DirectionsScreen Shot 2015-08-14 at 5.45.46 PM

1. Dice Red onion, jalepeno and tomatoes

2. Heat and oil a large pan

3. Add diced red onion, jalepeno peppers and tomatoes, cook till semi soft
(don’t overdue it!)

4. Crack and stir eggs in bowl, add the eggs and scramble it with the cooked onion, peppers and tomatoes.

5. Serve Hot alongside Ful and bread



Shahee : Ethiopian/Eritrean style tea is a treat that everyone should try.  Put down that earl Grey and try this amazing blend. In order to achieve the delicious spiced tea- add cardamom, cinnamon and cloves to your kettle.


  • cinnamon sticks
  • whole cloves
  • whole Cardamon

Dash about a spoon of these spices into a kettle of water and bring to boil. These fragrant spices won’t only make your tea taste amazing but will fill your kitchen with a beautiful fragrance. Pair Shahee with the eggs and Ful and you’ve got yourself an Ethiopian style Brunch! I’ll teach you the harder stuff later!


Ethiopian Brunch

1 Comment

  • Judi Lundberg says:

    Copied down the recipe for Ful. One of my Ethiopian friends made it once and I loved it. Will try making it for my Ethiopian sons soon.

Leave a Reply