Enqulal Wot: calories and recipe

Ingredients

• 81 g onion, peeled, finely chopped (2 small cup)
• 16 g berbere (4 tsp)
• 323 g chicken eggs, whole (6 large eggs edible portion)
• 1 g black cumin, dried (0.5 small cup)
• 6 g salt (1 small spoon)
• 10 g garlic, fresh, peeled, mashed (2.5 small spoon)
• 350 g water (0.35 l)
• 82 g oil (1 medium cup)

How to make it

1. 1Heat a saucepan, cook onion over low heat for about 2 minutes until golden brown, stirring constantly.
2. 2Add oil and cook for 3 minutes, stirring occasionally.
3. 3Stir in the berbere powder and cook for 3 minutes, stirring occasionally and adding a little water to prevent sticking and burning.
4. 4Add garlic and black cumin, and cook for 2 minutes.
5. 5Pour whisked eggs into the sauce and cook for 4 minutes until the egg gets firm, stirring constantly.
6. 6Season with salt and cook for 1 minute.
7. 7Remove from heat and serve hot with enjera.

Recipe and nutrition: EPHI & FAO, Ethiopian Food Recipes 2025