Season chicken with salt and lemon juice and set aside for at least 30 minutes
Heat a large pot, add 2 tbsp butter along with 1 tbsp oil, bay leaves and onions. Saute on low heat for at least 15 minutes
Add diced tomatoes and saute till onions and tomatoes are well blended.
Add a little more oil and butter and add the ginger, garlic, and spices.
Stir and cook for at least another 10 minutes
Add tomato paste and mix. Add a little broth so it doesn't burn
Lower the heat and add the chicken, the remaining broth, and stir well.
Cover and cook for at least 40 minutes.
Add in three eggs and some lemon juice till eggs are well coated and immersed in the sauce.
Taste for spice levels and add more berbere if needed.
Cook the chicken for another 10./15 minutes till it is tender.
Adjust the sauce thickness and spice based on your taste.
Plate with other stews and add the remaining eggs on top
