Breakfast
Ethiopian breakfast is a serious affair — savory, deeply spiced, often made from leftover injera given a second life. It's not common in U.S. Ethiopian restaurants, which makes it one of our quieter specialties. We serve breakfast Friday and Saturday mornings only.
Fir-Fir
The classic. Pieces of injera torn by hand and tossed in spicy wat — usually with onion, berbere, and niter kibbeh (clarified spiced butter). Eaten with a spoon or, more often, additional injera. There's a meat version (key wat fir-fir) and a vegan version (shiro fir-fir).
Ful
Slow-cooked fava beans, mashed with onion, jalapeño, tomato, and a little oil. Topped with feta or kept dairy-free. Served with bread or injera. A traditional shared breakfast across the Horn of Africa.
Chechebsa
Pan-fried flatbread torn into pieces and coated in niter kibbeh and berbere. Sometimes served with honey on the side. Eaten by hand, no utensils. Rich, warming, exactly what a winter Saturday morning calls for.
Kinche
Cracked-wheat porridge cooked with milk or water and finished with niter kibbeh. Mild, comforting, eaten when you're easing into the day.
Egg Dishes
| Dish | Notes |
|---|---|
| Enkulal Tibs | Scrambled eggs with onion, tomato, jalapeño, and berbere. Eaten with injera or bread. |
| Enkulal Firfir | The breakfast hybrid: scrambled eggs and torn injera, tossed together with spiced butter. |
To Drink
Coffee, freshly brewed. We don't perform the full coffee ceremony at breakfast — that's an afternoon and evening tradition — but you can order the buna any morning. More about coffee
Hours
Breakfast is served Friday and Saturday from noon (when we open) through 2:00 PM. Reservations not required, but a phone call ahead is appreciated if you're a group of six or more. Reservations