Step 1

Preheat oven to 400F

Step 2

In a cast iron or oven-proof skillet, heat the oil over medium heat, add the shallots and saute, stirring until tender, 4-5 minutes. Add the garlic and cook 2 minutes, until fragrant. Add the tomatoes and their juices, and continue cooking until they begin to break down and soften, 3-4 minutes. Stir in the Berbere spice and the water.

Step 3

Scoop out ¾ cup of the mixture and set aside.

Step 4

Add the potatoes tossing to coat each side and layer them. Pour the remaining tomato mixture over top.

Step 5

Cover tightly with a lid or with foil. Bring to a hard simmer on the stovetop, then place in the oven for 30 minutes covered.

Step 6

Remove lid, checking that potatoes are fork-tender, drizzle with olive oil, bake an additional 10 minutes uncovered.

Step 7

Scatter with fresh parsley. Enjoy!