• 1 cup butter, divided
• 1 onion, chopped
• 2 ½ cups water, divided
• 1 (6 ounce) can tomato paste
• ¾ cup berbere seasoning
• 1 teaspoon chopped garlic
• ½ teaspoon ground ginger
• 4 skinless, boneless chicken breasts, cubed
• ⅓ cup sweet white wine
• ½ teaspoon ground cardamom
• ½ teaspoon freshly ground black pepper
• 4 hard-boiled eggs

Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes. Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes. Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.