Mix lemon juice with salt in a small bowl, and rub over chicken pieces. Let stand at room temperature 30 minutes.
Heat oil in a large, heavy or non-stick skillet and add onions. Simmer over moderate heat about 5 minutes, until onions are beginning to soften.
Stir nitir kebbeh into skillet and heat until melted. Add garlic, ginger, fenugreek, cardamom, berberé and paprika. Stir well after each addition. Cook, stirring, over low heat for about 5 minutes.
Pour in wine and water, bring to a boil, and simmer uncovered for five more minutes, until mixture is beginning to thicken.
Add chicken to sauce, turning to coat on all sides. Cover tightly, lower heat and simmer 15 minutes.
Pierce holes all over the eggs with a fork, then add to the sauce. Cover and simmer another 15 minutes on low heat, until chicken is cooked through.
Serve with injera Check my recipe or rice.