Doro wat (known as tsebhi derho in Eritrea) is a festive type of wat stew made with chicken, usually bought from outdoor markets. The meat gets soaked in water, salt, and lemon juice to eliminate bacteria, and it's then cut into eight to twelve pieces.

Peeled hard-boiled eggs are added to the stew about five minutes before it is done in order to absorb all the savory spices and the delicate red color. With tender meat, spicy eggs, and a rich, flavorful sauce, doro wat is a must-have at every festivity, Christmas and Easter included.

Many Ethiopians fast on meat for 43 days before Christmas, and on Christmas most of the people choose doro wat as their preferred and finally allowed meat-based dish.