Cook the onions and garlic with the butter and ginger and some salt until the onions are soft.
dump it all into a food processor, add the paprika and berbere and pulse until smooth, then add back into the pot
stir in the stock and wine, then bring the sauce to a boil
bring the sauce down to a simmer and add the chicken, allow to simmer on medium-low for around 45 minutes, stirring occasionally. If you dont wanna wait 45 minutes, you can cook the chicken any ol way (I would throw it in my broiler for 10 minutes)
Add the hard boiled eggs 10 u2013 15 minutes before cooking is done