Mix the spice mixture of paprika powder, cinnamon, salt, pepper, cumin and wheat flour.
Rinse the meat under cold water, pat dry with kitchen paper, season with salt and "bread" in the spice mixture.
Peel and finely chop ginger, garlic and onions. Clean the carrots and cut into small pieces.
Now preheat the oven to 180 ° C (convection), heat the oil in a roasting pan and fry the meat well. Then remove and set aside.
Briefly fry the ginger, garlic, onion and carrot pieces in the roast. Then pour in the broth, add tomatoes, tomato paste and bay leaves and bring to a boil. Season with Berbere to the desired degree of spiciness.
Then place the chicken drumsticks in the stock, cover and cook in the preheated oven on the lowest rack for approx. 45 minutes.
Then remove the lid and cook for another 15 minutes. The legs can be served whole or, for a lighter meal, the meat can be removed with a fork.
In the meantime, bring the water to a boil in a saucepan, carefully add the eggs and cook for 7 minutes.
Then rinse the eggs with cold water, peel them, score slightly on the sides and add them to the stew.