Doro Wat with Berbere and Soft-Boiled Eggs

Steps

1. Step 1

   Make the spiced butter: melt the butter in a small saucepan over low heat. Add the smashed garlic, grated ginger, cardamom and fenugreek and let it bubble gently for 10 minutes without browning. Strain through a fine sieve into a bowl and set aside.

   12 min

   • the rest of the unsalted butter
   • 2 cloves garlic
   • 1 tsp fresh ginger
   • 1/2 tsp ground cardamom
   • 1/2 tsp ground fenugreek
2. Step 2

   Put the chopped onions in a large dry Dutch oven or heavy pot over medium heat, no oil or liquid. Cook, stirring every few minutes, until they collapse, release their water and turn soft and golden-brown, 30 to 35 minutes. Scrape the bottom if it starts to stick; lower the heat if they darken too fast.

   35 min

   • 3 lb yellow onions (about 4 large)
3. Step 3

   Stir in the oil and 3 tablespoons of the spiced butter, then the garlic and ginger. Cook 3 minutes until fragrant.

   3 min

   • 3 tbsp unsalted butter
   • 2 tbsp vegetable oil
   • 6 cloves garlic
   • 2 tbsp fresh ginger
4. Step 4

   Add the berbere and tomato paste and cook, stirring constantly, for 4 to 5 minutes, until the paste darkens and smells toasty. Keep the heat moderate so the spices don't scorch.

   5 min

   • 1/3 cup berbere spice blend
   • 2 tbsp tomato paste
5. Step 5

   Pour in 2 cups of the broth and stir until the sauce is smooth and glossy. Nestle the drumsticks into the sauce, turning them to coat. Season with 1 1/2 teaspoons salt.

   5 min

   • 2 cups chicken broth
   • 8 chicken drumsticks (about 2 1/2 lb)
   • salt
6. Step 6

   Cover and simmer gently over low heat for 45 minutes, turning the chicken once or twice, until the meat is very tender and pulling from the bone. Add the remaining 1 cup broth a splash at a time if the sauce gets thicker than a loose tomato sauce.

   45 min, hands-off

   • 1 cup chicken broth
7. Step 7

   Meanwhile, bring a small pot of water to a boil. Lower in the eggs and boil 7 minutes for just-set yolks, then move them to cold water. Peel once cool and set aside.

   10 min

   • 4 eggs
8. Step 8

   Stir the vinegar and the remaining spiced butter into the stew and taste for salt. Add the peeled eggs, spooning sauce over them, and warm through for 5 minutes. The sauce should be thick enough to coat a spoon.

   5 min

   • 5 tbsp unsalted butter
   • 1 tbsp red wine vinegar
   • salt
   • 4 eggs
9. Step 9

   Let the stew rest off the heat 10 minutes, then serve in shallow bowls with warm injera or flatbread for scooping.

   10 min, hands-off

   • 4 pieces injera or warm flatbread

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026