1
Boil the eggs
12 minBoil the eggs for twelve minutes, transfer to cold water, and peel.
Egg Recipes
Berbere-Spiced Eggs | Ethiopian-Style Eggs in Red Sauce
Inspired by Ethiopia's famous doro wat sauce, this dish simmers boiled eggs for a long time in a berbere-spiced red sauce. The sauce's deep red colour leaves an intense flavour that reaches right into the eggs.
Step by Step
How to make it?
2
Sauté the onion
10 minSauté the onion in olive oil for ten minutes, until soft.
3
Make the sauce
8 minAdd the garlic, tomato paste and berbere spice and cook for two minutes, then add the water and stir.
4
Simmer with the eggs
40 minAdd the peeled eggs to the sauce and simmer over low heat for forty minutes.
Reminder
Leave the lid slightly ajar while the sauce simmers, or it may thicken too much and stick to the pot. Allergens: contains egg.
Editor's Note Editörün Notu
If you cannot find berbere spice, a mix of chili flakes, cumin and ginger gives a similar profile, though the sharpness stays a bit milder.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (2)
2.8
5 reviews
%40 recommend it
No comment matching this filter on the first page.
F
Filiz Çetin
Aide de Cuisine
2 weeks ago
Kırk dakika kaynatınca yumurta sarıları resimdeki gibi kalmadı, ortası tamamen sertleşip griye döndü. Bu kadar uzun kaynatma bence gereksiz, çok daha kısa sürede de renk alır.
C
Cemal Demir
Aide de Cuisine
2 months ago
Berbere baharatı bulamadığım için pul biber, kimyon ve az zencefil karıştırıp kullandım, sonuç gerçekten anlatılan profile yakın çıktı. Yumurtaları 40 dakika yerine 35 dakikada sostan aldım, kesildiğinde içi yine de güzel kırmızıydı.
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