# Clay Pot Conclave

Ethiopian Berbere-Spiced Ground Beef and Poached Eggs Stew

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.

- Serves: 4
- Cook time: 1 hour
- Cuisine: African
- Meal: Dinner
- Dietary: Gluten-free, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/ethiopian-berbere-spiced-ground-beef-and-poached-eggs-stew-adbb38fa
- Image: /api/recipes/image-file?pathname=recipes%2Fadbb38fa-b400-4ece-8093-c58d8edbc298-1777253480880.png

## Ingredients

- 3 tbsp clarified butter (niter kibbeh preferred), or unsalted butter
- 2 cups yellow onion, finely diced
- 5 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp berbere spice blend
- 1 lb ground beef
- 2 tbsp tomato paste
- 1 1/2 cups crushed tomatoes
- 1/2 cup carrot, peeled and diced
- 1/2 cup red bell pepper, diced
- 1 cup beef broth or water
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 4 eggs
- 2 tbsp fresh cilantro or parsley, chopped

## Instructions

1. 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. (Herb says: Low and slow caramelizing of onions is the flavor backbone of many Ethiopian stews. Don’t rush greatness.)
2. Stir in the garlic and ginger; cook for 1 minute until fragrant.
3. Add the berbere spice blend and stir constantly for 30 seconds to bloom the spices. (Herb says: Blooming draws out essential oils in the spice, making your stew taste like it took days, not minutes.)
4. Add the ground beef, breaking it up with a spoon. Cook until just browned, about 5 minutes.
5. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
6. 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. 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. Uncover and make four small wells in the stew with the back of a spoon. Crack one egg into each well. (Herb says: This is the best part. Gently poaching eggs in stew means creamy yolks and zero extra pots to clean.)
9. Cover and cook for 7–9 minutes, until whites are set but yolks remain runny, or longer if you prefer firmer yolks.
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.

## Equipment

- deep clay pot or Dutch oven