Heat the olive oil in a large pot over a low heat. Add in the chopped onions and cook for about 30 minutes, stirring constantly. Add the ginger, garlic, berbere spice mix, and tomato paste cook for another 2 minutes, stirring occasionally.

Increase the heat to medium and add all the drumsticks into the pan, stirring until they are all coated in the seasoning. Add the salt and pepper and mix to combine. 

Add enough water to cover the chicken, about 6 cups. Bring the mixture to a boil and immediately reduce the heat to low. Cover the pot and cook until the chicken is cooked and tender, about 1 hour.

Make 2-3 small slits into the eggs, add them to the pot, and mix well to coat them with the sauce. 

Sprinkle with black cardamom and serve hot with injera. Dor wat can be stored for 4–5 days in an airtight container in the refrigerator.