First hard boil the eggs (place in a pot with cold water, bring to a boil, cover, remove from heat, let sit for 12-14 minutes, rinse with cold water, and then peel).

On a large foil-lined sheet, broil chicken cubes for ~3 minutes (they don’t have to be cooked completely, this is just to draw out some excess water).

In a separate large pan, saute garlic and ginger paste with onions and bell peppers in infused oil for 5 minutes or until onions become golden. Then add the tomato paste and berbere, sauteeing for another 5 minutes.

At this point, add the chicken and lemon zest/juice and stir to coat. Place a lid on the pan and cook on low heat, stirring intermittently, for about 20 minutes or until chicken is tender and cooked through. Depending on your desired consistency, you can continue cooking with the lid off for a few more minutes to thicken the sauce. When ready, season with salt/pepper, add eggs, and serve warm.