Step 2

Preheat oven to 400°F.

Step 3

In a cast iron or ovenproof skillet, heat the oil over medium heat, add the shallots and sauté, stirring until tender, 4-5 minutes.

Step 4

Add the garlic and cook 2 minutes, until fragrant.

Step 5

Add the tomatoes and their juices, and continue cooking until they begin to break down and soften, 3-4 minutes.

Step 6

Stir in the berbere spice, salt and pepper and the water. Scoop out ¾ cup of the tomato mixture and set aside.

Step 7

Add the potatoes, tossing to coat each side and layer them.

Step 8

Pour the reserved tomato mixture over top.

Step 9

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

Step 10

Remove lid, checking that potatoes are fork-tender. Bake an additional 5-10 minutes uncovered.

Step 11

Scatter with fresh parsley and drizzle with a little olive oil.