Ethiopian spinach and eggs

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Ethnic: Ethiopian
Main Ingredient: Spinach
Categories: Vegetables
Meal Type: Dinner
Food Type: Vegetarian
Level:Easy
Servings: 2
Prep Time:10 minutes
Cook Time:10 minutes

This is one of my favorite Ethiopian dishes. My dear Ethiopian friends Haroughe and Frassah fixed this for our family while living in Hawaii.  



Ingredients

  • 3 teaspoon Berbere 
  • 3 teaspoon Niter Kebbeh
  • 1/2 medium onion diced fine
  • 3 cloves garlic
  • 2 teaspoons paprika
  • 1/8 teaspoon fresh diced ginger
  • 2 cups fresh spinach
  • 1/2 cup  red Tomatoes
  • dash of salt
  • 1/2 whole fresh Lemon juice
  • salt to taste
  • 2 oz  chardonnay wine
  • 1/4 cup water
 

Recipe

Make berbere
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Make Niter Kebbeh
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Heat up skillet with 1 tablespoon Niter Kebbeh. Sauté onions, garlic and ginger. Sauté until the mixture is golden brown.  Add 1 tablespoon Berbere paprika. Cook for one minute. Add 1/4 cup water and chardonnay wine. Cook for another minute. Add cherry tomatoes and your fresh spinach. Simmer for 5 minutes. Add your juiced lemon and salt.
 
 


Nutritional information
Nutrition Facts
Serving Size 1 Ethiopian spinach and eggs
Servings Per Batch 2
Amount Per Serving
Calories80 Calories from Fat 15
% Daily Value *
Total Fat 1g1%
Saturated Fat 0g0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g0%
Sodium 195mg8%
Potassium 437mg12%
Total Carbohydrate 12g4%
Dietary Fiber 3g 11%
Sugars 3g
Protein 3g 5%
Vitamin A 85%
Vitamin C 41%
Calcium 7%
Iron 2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.