Chirbuli in Georgian

There are a great many recipes for chirbuli, so no one will tell you the exact proportions, the dish is homemade and usually housewives act at the stove on a whim in accordance with their culinary preferences. I'll try to cook
chirbuli is as close as possible to how it is prepared in Georgia.

The peculiarity of this dish is that it has a lot of juice from tomatoes, a lot of spices and nuts. Eggs are cooked in sauce rather than fried (like poached eggs).

To cook Georgian scrambled eggs, we will need a frying pan.

Peel one large onion and chop it very finely. The more onions, the more delicious the chirbulis will be. Fry the chopped onion in melted butter until transparent and soft.

We add Georgian spices to the onion (I have hops-suneli), for example, Imeretian saffron and utsho-suneli.

We scald the tomato with boiling water and remove the skin from it, finely chop the pulp and send it to the onion to stew in a frying pan. Pour in boiled water and a little tomato sauce. You can take canned tomatoes in their own juice instead of fresh tomatoes and water. You can also use ready-made tomato sauce satsebeli.

Add ground walnuts to the sauce and continue to simmer. Salt and, if necessary, add more water, the sauce should be liquid.

In the boiling nut-tomato sauce, carefully drive in the eggs, making depressions with a spoon. You do not need to cover the eggs with a lid. The egg white should seize, and the yolk of the egg should remain liquid.

At the end of cooking, add fresh chopped garlic for flavor and turn off the heat.

Finely chop fresh coriander, dill and green onion. We transfer the cheerios with sauce to a serving plate. Thickly sprinkle the finished dish with herbs. The fragrance is mind-blowing at the same time.

Chirbuli is necessarily served at the table with Georgian homemade bread or lavash. During a meal, bread should be dipped in sauce. It's very tasty.

Bon appetit!