Doro Wat Egg Muffins with Berbere Onion Jam

Method

1. Preheat the oven to 190 °C. Brush the inside of the muffin cups thinly with butter; you need 3 cups per serving. Silicone moulds or paper liners make them easier to pop out.

   Add in this stepButter (or niter kibbeh) ¼ tbsp

   oven

2. Finely chop the onion and cook it in a dry 20 cm pan on medium heat for 10 min, stirring, until soft, golden and jammy. Add the rest of the butter, the garlic and the berbere and cook for 1 min more until fragrant. This is your berbere onion jam, the flavour of doro wat in a spoonful.

   Add in this stepRed onion 180 gButter (or niter kibbeh) 1¼ tbspGarlic cloves, grated 1Berbere spice blend 2 tsp

   medium heat

3. Cut the chicken into 1 cm pieces, add them to the pan with half the salt and cook on medium-high heat for 6 min, until there is no pink left and it is white all the way through. Take off the heat and let it cool a little; added hot, it would start cooking the egg mixture.

   Add in this stepBoneless, skinless chicken thighs 150 gSalt ¼ tsp

   medium-high heat

4. In a bowl, whisk the eggs with the milk and the remaining salt for about 30 seconds, until no streaks of white remain. A jug with a spout makes pouring easier.

   Add in this stepEggs 4Milk 2 tbspSalt ¼ tsp

5. Divide the chicken and onion jam between 6 greased muffin cups and crumble over the feta. Pour in the egg mixture until each cup is three-quarters full; they puff up as they bake, so don't fill to the top.

   Add in this stepFeta 40 g

6. Bake in the oven for 18 min, until puffed and the centres don't wobble when you shake the tin; a skewer pushed into the middle should come out with no runny egg. Leave for 3 min, run a knife around the edges to lift them out, and scatter with sliced spring onion. Best eaten warm.

   Add in this stepSpring onions 1

   oven