Prep time: 2 cups of coffee
6 slices sandwich bread, left out overnight (preferably whole wheat)
1 small onion, minced finely, divided
6 TBSP butter
4 cloves garlic
1/2 tsp salt
2 jalepenos or fresno chilies, minced
1 TBSP berbere
1 cup water
2 eggs, beaten
Plain yogurt, lowfat or full-fat only (no nonfat)
A handful of chopped tomato
Cut the dry bread into 1-inch cubes and set aside.
Put a dry saucepan over medium heat and add all but a handful of the onions. Stir the onions frequently until they become fairly translucent, about 5 minutes. Add butter and stir until it's melted, then add garlic, salt, and chilies. Saute for another 3-5 minutes, stirring frequently. Now add the berbere and saute another couple minutes. Next add the water and stir in the bread. Stir really well until the bread is nice and evenly coated with the spices and all the water is absorbed. You want the bread to soften up, but not be totally mushy; it should still have a bit of texture to it, so add a bit more water if necessary.
Remove the bread mixture from heat and cover. On the same burner increase to medium-high and heat a bit of butter or oil in a frying pan and scramble the eggs.
Now dish it up by scooping the bread mixture onto two plates and topping with the remaining onion, eggs, tomato, and a few generous dollops of yogurt. Shit, that's good!