Ingredients
2 small tomatoes
1 onion
1/4 cup of oil
2 tsp of berbere (በርበሬ)
2 cup dirkosh or injera broken into pieces
2 cloves of minced garlic
1 small pepper (optional)
1 tsp of Ethiopian butter (ቅቤ) (optional)

Directions
1. Chop onion and tomatoes separately until they are well diced.
2. Heat a medium sized pot to slightly past medium. (Dial settings may vary)
3. Add chopped onion and minced garlic to pot and stir occasionally for 5-10 minutes. Add a little (3-4 tsp) water if onion starts to stick to bottom of pot.
5. After onion pieces and garlic become translucent, add 1/4 cup of oil.
6. Add chopped tomatoes and stir occasionally for 2-3 minutes.
7. Add 2 tsp of berbere, and stir occasionally for 5 minutes. Keep lid on pot when you are not stirring.
8. Add half a cup of water and continue stirring for 2-3 minutes.
9. Add a cup of water and turn heat on high. Stir occasionally. Keep pot covered.
10. After 5 minutes, turn dial back to medium heat.
11. Add Ethiopian butter, and stir it in.
12. Add as much dirkosh or injera as about half the size of the liquid mixture. Turn heat to low.
13. Do not mix, but rather flip over the injera gently with a large spoon so that there are no dry parts left.
14. Cut a pepper lengthwise, and add to pot.