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Add the remaining butter to the pot along with the Berbere sauce, wine,
garlic, cayenne and ginger. Add 1/2 cup of water and mix well. Bring to
a simmer and add the chicken pieces. Cook, covered, for 30-40 minutes or
until the chicken is tender, adding more water as necessary to keep the
sauce from drying out. When the chicken is tender, add salt to taste.
Add the eggs and heat through. Top with the black pepper prior to
serving.
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