Mitmita, unlike berbere, packs a more straightforward punch. Spicier, yet floral because of the korerima - ethiopian black cardamom, and a touch of cloves. The heat is a balanced one, delightfully warming making you want to go in for more. This makes it an extremely versatile spice blend I always have on the table to sprinkle on top of dishes for an added kick.
One of my favorite ways to use mitmita is for breakfast. I add it to my scrambled eggs, fried eggs, and these delicious breakfast sandwiches on a croissant with cheddar, pickled onions, and arugula. I scrambled the eggs with a bit of Nitter Kibbeh, spiced clarified butter, infusing a depth of flavor that is distinctly Ethiopian. You can make so many different versions of these sandwiches using your cheese and toppings of choice, but can’t go wrong as long as there is a sprinkle of mitmita on your eggs.
Serving Size: 2 sandwiches
Ingredients:
2 Croissants
5 eggs
1/2 tbsp of Mitmita (to your desired spice level. Start small, add more as needed)
Salt (to taste)
Cheddar (2 slices, or 1/4 cup of shredded cheddar)
Arugula
Pickled Onions
1 tsp of Nitter Kibbeh
Steps:
- Heat a skillet on medium heat and add in your Nitter Kibbeh.
- Meanwhile, beat your eggs until pale, about 2 minutes, and add in salt and mitmita.
- Add in your egg mixture to your hot skillet and mix vigorously to create a fluffy texture.
- Turn the heat off once eggs are your desired texture and sprinkle your cheese and steam with lid on to melt.
- Assemble your sandwiches - Add your eggs, a sprinkle of mitmita, arugula, pickled onions and a drizzle of olive oil.
- Enjoy!
