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PdfSeason the chicken thighs with salt and black pepper.
Heat a large pot over medium-high heat. Add the butter and allow it to melt.
Add the onions and sauté just until they are caramelized, about 10 minutes.
Add the oil to the pot, followed by the garlic, ginger, paprika and Berbere Spice Mix. Stir to combine and cook for 2 to 3 minutes.
Add the water to the pot, followed by the chicken thighs and tomato paste. Bring the mixture to a boil.
Cover the pot, reduce the heat to medium-low and cook for 30 minutes, stirring occasionally.
Carefully add the eggs to the stew and cook for 10 more minutes.
Serve immediately with rice or Injera.