Boil eggs, peel and keep aside.
Heat spiced butter (substitute with clarified butter or oil) in a saucepan and saute onions until dark brown on medium flame, about 7-10 minutes.
To the same onion pan, add oil, ginger garlic paste and fry for a minute until ginger smell is gone.
Add berbere spice, coriander powder, chili powder and stir for a minute or two until it has a nice brown color.
Add tomato paste and mix until blended.
Add chicken, stir until spices coat the chicken, cover and cook on medium flame for 2-3 minutes until chicken is semi cooked.
Add water, cover and cook for another few minutes until stew comes to a boil and is almost cooked.
Add eggs and continue to cook until chicken is cooked and stew has reached a desired consistency.
Adjust seasoning, sprinkle lime juice and turn off the flame.
Serve warm with injera or with steamed rice, as I did. Traditionally it is served with injera.