Cinnamon Chechebsa with Scrambled Egg (የቀረፋ ጨጨብሳ በእንቁላል ፍርፍር)
Cinnamon Chechebsa with scrambled eggs is a savory and filling breakfast, or snack made from flatbread (Kita) coated with cinnamon butter and topped with scrambled eggs.
Ingredients
- 1 cup Whole Wheat Flour
- 1 tsp Baking Powder optional
- 1 tsp Salt
- 1 tsp Vanilla extract optional
- 1 tbsp Cinnamon powder
- ½ cup Maple syrup
- ½ cup Water
- ½ cup Butter salted or unsalted, melted
- 3 Eggs
- 1 tbsp oil
- 2 tbsp Goat cheese optional
Instructions
How to make cinnamon butter mix
- Melt butter in a small saucepan on low heat. Alternatively, you can use a microwave, or you can put the bowl in a hot water.
- Add cinnamon powder and maple syrup, and mix it well. Set it a side.
Scrambled Egg
- Heat oil in a pan over medium heat until hot. Pour the eggs.
- Break and beat eggs with a pinch of salt in a bowl
- As the egg begins to set, scramble it with a spoon.
- Continue cooking until no liquid egg remains. Remove from heat.
How to make flatbread (Kita)
- Mix the flour, baking soda, salt, and vanilla extract in a bowl.
- Add water and mix for few minutes until it combines. The batter should be thin, like pancake batter.
- Heat a pan on the stovetop on medium-high heat and grease with a small amount of butter
- Pour the batter into the pan and spread it with the back of a spoon. Let it cook for a couple of minutes until the edges of the KIta turn golden brown.
- Flip it and continue cooking until brown on both sides.
- Cool the flatbread (Kita) and cut it into small pieces. Set it aside in a bowl.
- Pour over the cinnamon butter mix on the Kita and mix it well with a spoon until the Kita is evenly coated.
- Add scrambled eggs or your other favorite topping on top and serve.