Step 1

• Boil the eggs for 10 minutes and set aside

Step 2

• Peel 8 garlic cloves and cut them in half. In a large pot, non-stick and oven-safe, add a generous splash of oil and lightly brown the garlic
• Finely chop the onion into small cubes and add it to the pot.
• Sauté for about 30 minutes over high heat, stirring frequently so it doesn’t stick. Meanwhile, peel and chop the tomato and the ginger, crush the remaining 2 garlic cloves, and set everything aside
• When the onion is nicely browned, add the berbere and continue sautéing for 5 more minutes
• After this time, add the crushed tomato and the fresh chopped tomato we had prepared, the ginger, the garlic, the tablespoon of cumin, and the tablespoon of cinnamon, and continue sautéing over high heat

Step 3:

• Meanwhile, thoroughly clean the beef stew meat. I recommend cutting each piece into two or three parts so the meat is fairly small. Once it’s ready, add it to the pot and cook over medium-high heat for 30 minutes.
• Preheat the oven to 200°C. Place the stew in the oven for 2 to 3 hours, stirring from time to time so the vegetables break down well and it doesn’t stick. The meat should be very tender and the sauce well reduced (see photo)

Step 4:

• Peel the eggs and add them to the pot. Cook for 10 to 15 minutes. Serve with injera.