🇪🇹 Ethiopian · Chicken Dishes
🥚 Ethiopian Chicken and Egg Stew
ዶሮ እንቁላል — Doro Inqiilal
Ethiopian Chicken and Egg Stew — a simplified everyday Doro Wat with chicken and boiled eggs simmered together in a berbere sauce. The everyday version of the national dish — eggs extending the meal and adding additional complete protein.
Doro Inqiilal is the daily reminder of Doro Wat — a simplified version where the everyday cook uses fewer ingredients but maintains the essential elements: berbere sauce, chicken, and the all-important whole eggs. The eggs absorb the sauce and become as prized as the chicken.
Ingredients
Equipment: Heavy pot
- 600g bone-in chicken pieces
- 4 hard-boiled eggs — pierced
- 2 onions — diced
- 2 tbsp kibbeh
- 2 tbsp berbere
- 3 garlic cloves
- 1 tbsp ginger
- ½ cup water
- 2 tsp salt
Method
- Dry caramelise onions — 15 minutes.
- Add kibbeh and berbere. Toast 3 minutes.
- Add garlic and ginger. Add chicken. Coat in sauce.
- Add water. Simmer covered 35 minutes.
- Add pierced eggs. Simmer 15 more minutes.
- Season.
Chef Tips
- Pierce eggs with a skewer — deeper than you think.
- Even 15 minutes in the sauce turns the eggs distinctly orange.
Common Mistakes to Avoid
- Not piercing eggs.
- Short cooking — eggs should be orange throughout.
The Science
See ETH061 for egg-in-sauce science.
Nutrition (per serving)
Health Benefits
- Complete protein from both chicken and eggs.
- Very high iron from berbere and chicken.
Cultural Note
Doro Inqiilal keeps the spirit of Doro Wat alive every day — the whole egg in berbere sauce is the most unmistakably Ethiopian element of the national dish, and this everyday version ensures it is accessible whenever needed.
Storage & Serving
Storage: Refrigerate 4 days.
Reheating: Gently.
Serve with: Injera (ETH001), Gomen (ETH086)