Prepare the ingredients: tear or shred the Injera into bite-sized strips and place in a large bowl. Finely chop the Onion, mince the Garlic and Ginger, dice the Tomato, stir the Tomato Paste with a little water to loosen if needed, and slice the Serrano Chilies (remove seeds for milder heat).
Warm a large skillet over medium heat and melt the Niter Kibbeh until fragrant — this spiced butter is the flavor backbone of the dish.
Add the chopped onion and sauté until soft and golden, about 6–8 minutes.
Stir in the minced garlic and ginger and cook for 1–2 minutes until fragrant.
Sprinkle in the Berbere Spice Blend and toast briefly with the aromatics to bloom the spices, about 30–60 seconds.
Add the diced tomato and the loosened Tomato Paste; cook until the tomato breaks down and the mixture becomes saucy, about 4–6 minutes.
Pour in a splash of Water (start with 1/4 cup) and simmer a few minutes to meld the flavors and create a loose sauce; add more water if you prefer a wetter firfir.
Add the shredded Injera to the skillet and gently toss or fold until the pieces are thoroughly coated and heated through, 2–4 minutes. Season to taste with Salt.
Serve hot, topped or accompanied with crumbled Ayib and extra sliced Serrano Chilies if desired for more heat. Enjoy immediately.
