Scrambled Eggs with Olives

Heat the niter kibbeh in a medium saucepan over medium heat. Add the diced onion and cook until soft and golden, about 4 minutes.

Add the olives to the pan and stir for about 30 seconds to warm them through.

In a bowl, beat the eggs with salt, pepper, and berbere until well combined. (The berbere gives this dish a gentle warmth — if you don't have it, a pinch of paprika and cayenne works too.)

Pour the beaten eggs into the saucepan with the onions and olives. Stir gently and continuously until the eggs are just set but still creamy.

Serve immediately with injera or warm pita bread for scooping.