Doro Wat with Boiled Egg
A simplified Ethiopian chicken stew simmered in a rich, spiced onion-and-tomato sauce, topped with a hard-boiled egg. Deeply flavorful and ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 1 whole large yellow onion
- 1 lb chicken thighs, bone-in and skin-on
- ¾ cup canned crushed tomatoes
- 1.5 teaspoon paprika
- 1 teaspoon ginger, minced
- 2 whole eggs
Instructions
- 1
Fill a small pot with water and bring it to a boil over high heat, about 5 minutes. Once boiling, carefully add 2 eggs and set a timer for 10 minutes so they become hard-boiled.
- 2
Cut the onion in half from root to tip, then place each half flat-side down and slice lengthwise into thin half-moons, about 1/4-inch thick.
- 3
Mince the ginger until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 4
Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 5
Add the sliced onion to the hot oil and stir every 30 seconds until the onion turns golden brown and soft, about 8 minutes. You will smell a sweet, caramelized aroma when it is ready.
- 6
Stir the paprika and minced ginger into the onion for 30 seconds until the spices smell strongly fragrant and coat the onion.
- 7
Add the chicken thighs to the skillet and turn them in the onion mixture so all sides are coated, about 1 minute.
- 8
Pour in 0.75 cup crushed tomatoes and stir once to combine. Add 0.5 teaspoon salt and a pinch of black pepper.
- 9
Reduce the heat to medium-low, cover the skillet with a lid, and simmer for 10 minutes until the chicken is cooked through — the internal temperature in the thickest part should reach 165°F on a meat thermometer.
- 10
When the eggs have finished boiling (the timer will alert you), remove them from the hot water with a slotted spoon and place them in a bowl of cold water to cool for 1 minute.
- 11
Peel the cooled eggs by gently tapping the shell all over, then rolling the egg on a hard surface to crack it, and peel away the shell pieces under cool running water.
- 12
Divide the chicken and sauce between two shallow bowls, spooning extra sauce on top of each chicken piece.
- 13
Cut each peeled egg in half lengthwise and place both halves yolk-side up on top of each serving.
Tools you’ll need
- small pot
- slotted spoon
- 12-inch skillet with lid
- cutting board
- chef's knife
- wooden spoon or rubber spatula
- meat thermometer
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
