Ingredients
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For the berbere spice blend:
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2 tablespoons smoked paprika
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2 tablespoons ground coriander
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2 teaspoons ground ginger
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2 teaspoons garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon cayenne pepper (or more depending on your heat tolerance)
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1/2 teaspoon sea salt
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For the fufu:
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1 cup tapioca pearls, rinsed and drained
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3 cups filtered water
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For the African Dream Scramble:
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4 large eggs, beaten
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1/2 small red bell pepper, chopped
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1/2 medium yellow onion, finely diced
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1 clove garlic, minced
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1/2 green bell pepper, sliced thin
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1/2 avocado, cubed
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1/2 cup frozen corn kernels
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1/2 cup canned black beans, rinsed and drained
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1 tablespoon lemon juice
Directions
Sub_Title: Budget-Friendly, Fermented, Gluten-free, Grain-free, High-fiber, High-protein, Kid-friendly, Low-carb, Nut-free, Oil-free, Quick & Easy, Raw, Seasonal, Soy-free, Spicy, Superfoods, Vegan, Whole foods plant-based, Zero waste
Description: This easy and delicious breakfast bowl takes inspiration from Ethiopian cuisine and incorporates traditional fufu (fermented cassava) as its base. The warm spices and vegetables are simmered together to create a hearty, filling meal that will leave you feeling satisfied all morning long. Plus, it’s budget-friendly, gluten-free, grain-free, high-fiber, high-protein, low-carb, nut-free, oil-free, seasonal, soy-free, vegan, whole foods plant-based, zero waste friendly!
Ingredients:
For the berbere spice blend:
• 2 tablespoons smoked paprika
• 2 tablespoons ground coriander
• 2 teaspoons ground ginger
• 2 teaspoons garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (or more depending on your heat tolerance)
• 1/2 teaspoon sea salt
For the fufu:
• 1 cup tapioca pearls, rinsed and drained
• 3 cups filtered water
For the African Dream Scramble:
• 4 large eggs, beaten
• 1/2 small red bell pepper, chopped
• 1/2 medium yellow onion, finely diced
• 1 clove garlic, minced
• 1/2 green bell pepper, sliced thin
• 1/2 avocado, cubed
• 1/2 cup frozen corn kernels
• 1/2 cup canned black beans, rinsed and drained
• 1 tablespoon lemon juice
Instructions:
1. Prepare the berbere spice blend by mixing all the ingredients in a small bowl until well combined. Set aside.
2. In a medium saucepan, combine the tapioca pearls and 3 cups of water. Bring the mixture to a boil over high heat. Reduce the heat to low and cover the pan with a lid. Simmer the fufu for about 10 minutes, or until they have softened but still hold their shape when pressed between two fingers. Drain any excess liquid and set the cooked fufu aside.
3. Heat a nonstick skillet over medium heat. Add the olive oil to the pan and swirl to coat the bottom. Crack the beaten eggs into the hot pan and let them sit undisturbed for a minute or two. Using a spatula, gently push the edges of the egg mass towards the center to create space for the uncooked egg beneath. Continue cooking the scrambled eggs, stirring occasionally and adding the remaining ingredients as they become more fully cooked. Cook until the eggs are scrambled to your liking and the vegetables are tender.
4. Assemble the breakfast bowls by mashing up the cooked fufu slightly using a fork or potato masher. Top each serving with a portion of the scrambled egg mix and desired toppings such as salsa, guacamole, shredded cheese, etc. Enjoy immediately!
Serves 1
Difficulty Level: Easy
Note: If you prefer a sweeter version, feel free to add honey or maple syrup to taste. You can also use other variations of fruit instead of the bell peppers and avocado if you like.
Steps
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1
Done
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Prepare the berbere spice blend by mixing all the ingredients in a small bowl until well combined. Set aside. |
|
2
Done
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In a medium saucepan, combine the tapioca pearls and 3 cups of water. Bring the mixture to a boil over high heat. Reduce the heat to low and cover the pan with a lid. Simmer the fufu for about 10 minutes, or until they have softened but still hold their shape when pressed between two fingers. Drain any excess liquid and set the cooked fufu aside. |
|
3
Done
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Heat a nonstick skillet over medium heat. Add the olive oil to the pan and swirl to coat the bottom. Crack the beaten eggs into the hot pan and let them sit undisturbed for a minute or two. Using a spatula, gently push the edges of the egg mass towards the center to create space for the uncooked egg beneath. Continue cooking the scrambled eggs, stirring occasionally and adding the remaining ingredients as they become more fully cooked. Cook until the eggs are scrambled to your liking and the vegetables are tender. |
|
4
Done
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Assemble the breakfast bowls by mashing up the cooked fufu slightly using a fork or potato masher. Top each serving with a portion of the scrambled egg mix and desired toppings such as salsa, guacamole, shredded cheese, etc. Enjoy immediately! |
