Spiced Ethiopian Slow-Cooked Eggs Rice

Assemble the ingredients: eggs, bell pepper, butter, black pepper, carrot, chili, olive oil.

Warm oil in a heavy pot. Add the eggs and cook until slow-cooked.

Stir in the aromatics and spices — the backbone of Ethiopian flavors.

Add the remaining ingredients and cook gently, stirring occasionally, until tender.

Taste and adjust seasoning; the flavor should deepen as it cooks.

Plate and serve with traditional Ethiopian accompaniments such as bread, rice, or fresh herbs.