Ethiopian Huevos Rancheros (Firfir with Egg)

Tap an ingredient or step to check it off.

1. 1Step 1: In a large skillet on medium heat, saute the onion and salt in the oil until the onion is translucent and very soft, 5-8 minutes. Add the garlic, berbere, and tomato paste (if using) and stir together, then stir in the water and beans (if using).
2. 2Step 2: Increase heat to high and bring to a boil. Lower heat to maintain a strong simmer and cook uncovered for about 10 minutes to reduce the sauce by about 1/3. Taste and add more berbere (the original recipe called for an additional half tablespoon) or salt if you like.
3. 3Step 3: Keep the finished sauce warm over a low flame while you cook the two eggs by your favorite method - I like sunny-side up because the runny yolk is great with the spicy sauce.
4. 4Step 4: When the eggs are almost done, stir the bread into the sauce. Spoon into two bowls and top each with an egg. Dollop a spoonful of yogurt on each bowl and set some cucumbers on the side, if desired. Serve immediately.