Sort ingredients
theandreez
QR Code
Listen
PdfMelt the butter in a medium saucepan set over medium heat.
Add the onions, garlic, and ginger and cook, stirring occasionally, until just beginning to soften, about 5 minutes.
Stir in the berbere and salt and cook, stirring, until the flavors are blended, about 1 minute.
Add the tomatoes and cook, stirring, until they've reduced down and the mixture is almost dry, about 10 minutes.
Add the water, increase the heat to high, and bring to a boil.
Season the chicken pieces all over with salt and then nestle them into the pot.
Cover and cook, uncovering the pot every so often to stir, until the chicken is very tender, about 1 hour.
Add the eggs and cook, stirring every so often, until the eggs are heated through and slightly cooked with the sauce, about 10 minutes.
Use a slotted spoon to transfer the chicken legs and eggs to a serving dish. Increase the heat to high, return the sauce to a boil, and cook until slightly reduced and thickened, about 5 minutes.
Spoon the sauce over the chicken and eggs and serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and reheated in a heavy pot set over low heat until hot.