Tear the injera bread into bite-sized pieces, approximately 2-inch squares, and set aside in a large bowl. If using day-old injera, this works even better as it absorbs the spices more readily.

In a large skillet over medium heat, melt the butter until it begins to foam. Add the minced garlic and ginger, sautéing for 1-2 minutes until fragrant but not browned.

Add the diced tomatoes to the skillet and cook for 3-4 minutes until they begin to soften and release their juices. Stir occasionally to prevent sticking.

Add the berbere spice blend by mixing cayenne pepper, paprika, cumin, coriander, turmeric, black pepper, and salt. Stir well to combine with the tomato mixture and cook for 2 minutes to bloom the spices.

Add the torn injera pieces to the skillet, tossing gently to coat each piece with the spiced butter and tomato mixture. Cook for 2-3 minutes, stirring frequently but gently to avoid breaking the injera too much.

Remove from heat and taste for seasoning, adjusting salt and spices as needed. The injera should be well-coated but not soggy.

Transfer to a serving platter and garnish with fresh cilantro. Serve immediately while warm, optionally with a side of yogurt for cooling contrast.