A recipe from Gemo
Chirbuli
An Adjarian Georgian breakfast of eggs gently cooked in a bright tomato-walnut sauce with garlic, coriander, dill, basil, and a little red pepper. Serve it hot in the pan with bread for scooping up the saucy tomatoes, crushed walnuts, and soft yolks.
Method
- 01
Prepare the sauce ingredients before heating the pan: chop the tomatoes, onion, cilantro, dill, and basil; crush the garlic; and grind the walnuts coarsely so they still have some texture.
- 02
Melt 50 g butter in a wide skillet or ketsi over medium-low heat. Add the onion and cook gently until soft and golden at the edges, then stir in 1 teaspoon corn flour so it coats the onion without browning.
⏱ 5 min - 03
Add the tomatoes and cook, stirring often, until they collapse into a loose sauce. Stir in 150 ml hot water, 80 g walnuts, garlic, 1 tablespoon tkemali if using, 0.5 teaspoon ground coriander, 1 teaspoon red pepper, and 1 teaspoon salt, then simmer until the sauce thickens but still looks spoonable.
⏱ 8 min - 04
Fold in the cilantro, dill, and basil. Make 4 shallow wells in the sauce, crack an egg into each well, cover the pan, and cook over low heat until the whites are just set and the yolks remain soft.
⏱ 4 min - 05
Remove from the heat, rest for 1 minute, and taste the sauce around the eggs for salt. Serve immediately from the hot pan with bread for scooping up the tomato-walnut sauce and runny yolks.
⏱ 1 min
Nutrition
