Preparation:

Dough: Place the flour and water (about twice as much as the flour, as it needs to be fluid) with a teaspoon of dry yeast in a large bowl (or bucket). Cover and leave for two days. Add boiled water and stir until it becomes a thin mash. Heat a large pan, covered with a little oil, and ladle out from the mash. When the dough starts to bubble, cover the pan for about one minute. When it is cooked, take it out of the pan (without flipping it over). Repeat the process.
Dish: Fry a large chopped onion in a large pot until it becomes transparent (before it browns). Add a spoonful of berbere (composed of cardamom, nigella seeds, black pepper, paprika and ginger) and a little water. Mix and cook in a covered pot for some ten minutes over medium fire. Add washed some chicken parts (whatever), mix them into the sauce and cook for several minutes. Add precooked eggs and some water. Boil, lower the fire and cook for another 15 minutes. Serve hot on the injera.