Doro Wat

Hard-boil the eggs in water for 9–10 minutes. Cool in cold water, peel, and make 3–4 shallow lengthwise slits in each, without cutting through to the yolk.

Finely chop the red onion. Melt the niter kibbeh or clarified butter in a heavy pot over low heat, add the onion, and cook for 30–45 minutes, stirring often, until soft, amber-colored, and almost creamy.

Add the garlic and fresh ginger and cook for 6–8 minutes. Mix the berbere with 60 ml water into a paste, stir it into the pot, and heat through for 5 minutes over low heat; if the mixture starts to dry out, add water in small amounts.

Add the chopped tomato and ground cardamom and stir well. Season the chicken thighs with salt and pepper, place them in the sauce, and pour in the remaining water. Bring to a boil, cover, and simmer over low heat for about 60 minutes, turning the chicken occasionally.

Remove the chicken to a plate. Uncover, raise the heat to medium, and reduce the sauce for 10–15 minutes, until thick, glossy, and gravy-like.

Return the chicken to the pot, gently nestle the eggs into the sauce, and heat through for another 10–15 minutes, spooning the sauce over them a few times. Taste and adjust with more salt and black pepper if needed.

Serve the doro wat hot over injera, arranging the chicken and whole eggs on top so the sauce can be scooped up with pieces of the flatbread.