Ethiopian style vegan scrambled eggs Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3/4 cups - Liquid egg substitute
  • 1/2 whole - Small white onion, Diced
  • 2 1/2 tablespoons - Diced tomatoes + green chilies from a can
  • 1 whole - Large jalapeƱo , Chopped into fine pieces
  • - Salt
  • - Black pepper
  • - Garlic powder
  • - Cumin
  • - Parsley
  • - Thyme
  • Directions:

    1. Dice the onions and jalapeƱo. In case you got a spicy jalapeƱo, de-seed it first
    2. Heat a tablespoon of olive oil on a frying pan at medium heat. Add the onions to the pan with a little salt, black pepper, garlic powder, and cumin. SautĆ© for a few min until the onions start looking tender and translucent. Stir occasionally so the onions donā€™t stick to the pan
    3. Turn the heat up to medium-high (~7) then add the liquid eggs and jalapeƱos to the pan. Be very diligent about stirring and scraping the eggs off the pan. Scrambled eggs stick like a bitch
    4. Wait a minute or two then season with the salt, black pepper, garlic powder, cumin, parsley, and thyme. I kinda eyeball the seasoning oops. Be generous with everything except the thyme, be VERY careful with the thyme
    5. Once the eggs are partially scrambled, add the diced tomatoes and cook until theyā€™re scrambled to your liking
    6. Taste, add more salt as necessary, then enjoy!!

    Brief Description

    For Matt šŸ˜˜

    Main Ingredient:

    Liquid vegan egg substitute

    Category:  Vegan

    Cuisine:  African

    Prep Time: 10 min
    Cook Time: 15 min

    Posted By:


    Posted On:

    September 12, 2020

    Print Recipe

    Speak Your Mind