Rinse rice thoroughly under cold water, add pinch of salt, and cover with water at about 100 ml per serving.

Bring to a boil, then cook over the lowest heat with lid on for 10 minutes.

Set small saucepan of water on to boil for eggs. Gently lower eggs into boiling water, reduce heat to medium-low, and cook for 7 minutes. Transfer to bowl of ice water and set aside until step 3.

Finely chop onion and cilantro.

Peel and finely chop ginger and garlic.

Dice tomato into 0.5–1 cm cubes, transfer to a mesh sieve, season lightly with salt, toss, and set aside until step 5.

Heat 1 tablespoon of oil over medium heat.

Add ginger, half the onion, and garlic, along with a small pinch of salt.

Cook, stirring occasionally, for about 2 minutes, until softened.

Increase heat, add minced beef, and cook for 3–4 minutes, stirring constantly and breaking up any lumps with a spatula, until browned and almost cooked through.

Peel eggs.

Add tomato paste and berbere spice blend to the frying pan.

Cook, stirring often, for another minute, until everything is evenly combined, the spices are fragrant, and the mixture slightly darkened.

Carefully pour in one-third cup of water, heat through for another couple of minutes, and, if you like, return peeled egg to the pan so it's not cold when served.

Taste and adjust for salt and sweetness if the tomato tastes slightly acidic.

Season with black pepper. Fold in half the cilantro.

Add remaining onion and cilantro to tomatoes.

Taste and adjust salt.

Spoon rice into a bowl or deep plate, then top with meat and salad.

Cut eggs in half or into quarters.