Doro Wat

Cook red onion in a dry heavy pot over medium-low heat, stirring often, until they collapse and turn soft and jammy, about 25 minutes. Do not let them brown.

Add ghee, garlic, ginger, berbere, cardamom, fenugreek seed and tomato paste to softened onions and cook, stirring, for 15 minutes until deep red and fragrant.

Toss chicken drumstick with lemon juice and salt. Add to berbere base with water, cover and simmer gently for 40 minutes, turning now and then, until the chicken is very tender (74 C at the bone) and the sauce is thick.

Nestle eggs into doro wat and simmer 10 minutes so they take on the colour. Serve with injera.