Clay Pot Conclave hero image

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

  1. 01
    Heat 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.
  2. 02
    Stir in the garlic and ginger; cook for 1 minute until fragrant.
  3. 03
    Add the berbere spice blend and stir constantly for 30 seconds to bloom the spices.
  4. 04
    Add the ground beef, breaking it up with a spoon. Cook until just browned, about 5 minutes.
  5. 05
    Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
  6. 06
    Add 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.
  7. 07
    Reduce 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.
  8. 08
    Uncover and make four small wells in the stew with the back of a spoon. Crack one egg into each well.
  9. 09
    Cover and cook for 7–9 minutes, until whites are set but yolks remain runny, or longer if you prefer firmer yolks.
  10. 10
    Taste 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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