Top Doro Wat dishes in Oakland

Tender chicken simmered in a rich, spiced berbere sauce, served with a hard-boiled egg.

Slow-braised chicken leg in a deep, brick-red berbere sauce with hard-boiled egg — the flagship stew of Ethiopian cooking, rich and warmly spiced

Long-simmered chicken in a deep berbere sauce with a whole hard-boiled egg that soaks up every bit of the stew's richness

The definitive Ethiopian chicken stew — slow-cooked in a deeply spiced berbere sauce with a whole hard-boiled egg, rich and warming

The cornerstone of Ethiopian cooking — chicken slow-braised in deeply spiced berbere sauce with a hard-boiled egg that soaks up the heat

Slow-cooked chicken legs steeped in a deep berbere-spiced red sauce with a hard-boiled egg absorbing all that heat and richness

Slow-cooked chicken drumstick in a rich, dark berbere sauce with a hard-boiled egg — the canonical Ethiopian stew, done with care

Bone-in chicken slow-braised in a deep, brick-red berbere sauce with hard-boiled egg — the classic Ethiopian centerpiece, rich and warming

Slow-braised chicken in berbere-spiced red sauce with a whole hard-boiled egg — the canonical measure of any Ethiopian kitchen's depth and spice calibration

Bone-in chicken simmered low and slow in a deeply red berbere sauce, finished with a hard-boiled egg — the classic Ethiopian centerpiece