2 lbs chicken pieces (I used ground beef because that is what I had)
2 onions, chopped
2 T. garlic, minced
2 tsp. sea salt
Add 4 c. water (or chicken/beef stock)
2 T. Berbere (more can be added for the heat)
2 T. tomato paste
Swirl and heat this all together
15-20 boiled eggs, pierced with a fork.
This was, hands down, the favorite of everyone.