Clay Pot Conclave
Ethiopian Berbere-Spiced Ground Beef and Poached Eggs Stew
1 hour
Serves 4
DinnerAfricanSoy-free
Herb's take
Meet the Ethiopian classic Doro Wat’s beefy cousin: a heady, slow-cooked tagine of ground beef and gently poached eggs enriched with berbere, tomatoes, and aromatics. You’ll learn how to bloom spices and gently nestle eggs into simmering stew for a dramatic (and very scoopable) finish.
Equipment needed
- deep clay pot or Dutch oven
Ingredients
Yield
4
Instructions
- 01Heat clarified butter in a deep clay pot or Dutch oven over medium heat. Add the onion and sauté for 8–10 minutes until deeply golden, stirring often.
- 02Stir in the garlic and ginger; cook for 1 minute until fragrant.
- 03Add the berbere spice blend and stir constantly for 30 seconds to bloom the spices.
- 04Add the ground beef, breaking it up with a spoon. Cook until just browned, about 5 minutes.
- 05Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
- 06Add crushed tomatoes, carrot, and red bell pepper. Stir well, then pour in the beef broth. Season with kosher salt and black pepper. Bring to a simmer.
- 07Reduce heat to low, cover, and simmer gently for 25–30 minutes, stirring occasionally, until the vegetables are tender and the stew is rich. If it looks too thick, add a splash more broth.
- 08Uncover and make four small wells in the stew with the back of a spoon. Crack one egg into each well.
- 09Cover and cook for 7–9 minutes, until whites are set but yolks remain runny, or longer if you prefer firmer yolks.
- 10Taste and adjust seasoning as needed. Garnish with chopped cilantro or parsley before serving. Serve hot, straight from the pot with injera or crusty bread.
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