Place eggs in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath, let cool, then peel and set aside.

Season chicken pieces generously with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown chicken pieces on all sides, about 8-10 minutes total. Remove and set aside.

Reduce heat to medium-low. Add remaining olive oil and chopped onions to the same pot. Cook slowly, stirring occasionally, until onions are deeply caramelized and jammy, about 25-30 minutes.

Add minced garlic and ginger to the caramelized onions. Cook for 1 minute until fragrant.

Add berbere spice blend and tomato paste. Stir constantly for 2-3 minutes to bloom the spices and avoid burning.

Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Return chicken pieces to the pot.

Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally.

Add the hard-boiled eggs to the pot and continue cooking uncovered for 15-20 minutes until chicken is tender and sauce has thickened.

Taste and adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving.