🇹 Ethiopian · Lentils, Beans & Vegetarian
🥚 Ethiopian Misir Wat with Egg
ምስር ወጥ እንቁላል — Misir Wat be-Inqiilal
Ethiopian Misir Wat with Eggs — Misir Wat with whole hard-boiled eggs added and pierced so they absorb the berbere lentil sauce. The egg-enriched version of the most important fasting dish — for fasting days when eggs are permitted.
Misir Wat with eggs follows the same logic as Doro Wat with eggs — whole hard-boiled eggs pierced and added to the sauce, absorbing the berbere into their whites and yolks. On fasting days where eggs are permitted (varies by denomination), this version provides complete protein.
Ingredients
Equipment: Heavy pot, Skewer for piercing
Full Misir Wat recipe (ETH101)
- 4 hard-boiled eggs — pierced all over with a skewer
Method
- Make Misir Wat (ETH101) through to completion.
- Pierce eggs deeply with a skewer — many holes.
- Add eggs to the finished Misir Wat.
- Simmer gently 10—12 minutes.
- The egg whites should have absorbed some berbere colour.
Chef Tips
- Pierce deeply with a skewer — fork holes are not deep enough.
- The eggs need only 10—12 minutes — the lentil sauce is already hot.
Common Mistakes to Avoid
- Shallow piercing — eggs stay white inside.
The Science
See ETH061 for egg-in-sauce science.
Nutrition (per serving)
Health Benefits
- Complete protein from eggs + lentils.
- All essential amino acids from the combination.
Cultural Note
Misir Wat with egg bridges the fasting and non-fasting worlds — on the particular fasting days where eggs are permitted, this combination provides the complete protein that sustains the faithful through their observance.
Storage & Serving
Storage: Best eaten on day of preparation.
Reheating: Gently.
Serve with: Injera (ETH001), On fasting days when eggs are permitted