Ingredients:
1/2 tsp of minced ginger
2 tsp of berbere (በርበሬ)
5 eggs
1 pepper
1 onion
1 tomato
1 tsp of salt
1/4 cup of oil

Directions:
1. Chop the onions and tomatoes separately until they are well diced.
2. Heat a skillet on the stove on medium heat, and place the chopped onions in the skillet. (Dial settings may vary)
3. Stir occasionally for 5-10 minutes or until the onions become golden. Then, add the chopped tomatoes and a 1/2 tsp of minced ginger.
4. Let cook for 5 minutes while stirring when needed.
5. Add 1/4 cup of oil and 2 tsps of berbere. Turn heat up slightly past medium.
6. Let cook for 6-8 minutes while stirring occasionally.
7. Beat the eggs in a separate bowl, and add 1 tsp of salt to the eggs. Add more salt if desired.
8. Once the eggs are well beaten, add them to the skillet. Let sit for about 15 seconds, then stir, then sit again. Repeat this process until eggs are solidified. Heat can be turned down to low if eggs are cooking fast.
9. Turn heat on low if it isn’t already, and add chopped pepper. After 5 minutes, turn heat off.