Stews
Egg Stew
Enkulal Tsebhi
Eritrea
Eritrean spicy egg stew; hard-boiled eggs simmered in a berbere and tomato sauce; a protein-rich fasting-day dish when meat is avoided; served on injera; similar to Ethiopian enkulal firfir but stewed rather than shredded.
Original eatfuls sticker artwork
What it is
A closer look at Egg Stew.
Eritrean spicy egg stew; hard-boiled eggs simmered in a berbere and tomato sauce; a protein-rich fasting-day dish when meat is avoided; served on injera; similar to Ethiopian enkulal firfir but stewed rather than shredded.
What to look for
Know it when you find it.
Halved hard-boiled eggs nested in a glossy red berbere sauce; tomato and onion visible; served on injera; a fasting-day staple.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Egg Stew.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Philippines
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Cyprus
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Philippines
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Antigua and Barbuda
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Antigua and Barbuda
Antiguan Ital Stew
Ital Stew
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Rwanda
Agatogo
Comforting stew of plantains, beans, and vegetables simmered with goat or chicken; water is added during cooking to give a thick, saucy texture; eaten with rice or fried bread across Rwanda.
Rwanda
Agatogo na Samaki
Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.