Chirbuli (scrambled Eggs In Georgian) - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-08-25 05:24

Recently I learned how scrambled eggs are cooked in Georgia, now of all the variants of this dish, Georgian scrambled eggs, chirbuli, are my favorite.

Ingredients

Chicken eggs - 4 pcs.

Tomatoes - 4 pcs.

Tomato paste - 1 tablespoon

Water - 100 ml

Walnuts - a handful

Bulb onions - 1 pc.

Garlic - 3 cloves

Vegetable oil - 1 tablespoon

Butter - 1 tablespoon

Greens (parsley, cilantro, green onion) - to taste

Salt to taste

Red pepper - to taste

• 106 kcal
• 25 minutes
• 25 minutes

Photo of the finished dish

Step by step recipe with photo

Do you like the most common scrambled eggs? Not really? And me too. But scrambled eggs are different, especially when, in addition to eggs, this dish contains a lot of fresh tomato sauce, a lot of greens and even walnuts! Don't be surprised if you find it odd to put walnuts in your eggs. Georgian cuisine uses them in many dishes, and the dishes in this cuisine are very tasty - I think no one will argue with that.

It is to the Georgian cuisine that this fried egg belongs and it is called chirbuli. Recently I showed another version of scrambled eggs, which belongs to Arab cuisine, called shakshuka, which is also very tasty, but the Georgian chirbuli is still different, and here's what - see my recipe.

For scrambled eggs in Georgian, let's take the necessary products.

Let's start cooking chirbuli by preparing the ingredients. Peel the onion and garlic and chop them arbitrarily. Chop the walnuts with a knife.

Then cut the tomatoes into cubes, you don't need to remove the inside from them, let the juice and seeds remain. We will also chop finely hot red pepper, here you should be guided purely by your taste, my pepper was too hot, so I put it a little bit in the eggs.

Heat vegetable oil and butter in a frying pan, fry the chopped onion in it until transparent, do not fry!

Add tomato paste, garlic and nuts to the pan, continue to fry, stirring constantly with a spoon, for another two minutes.

Then add tomatoes, water and salt to the pan. As soon as the mixture boils, reduce heat and simmer for about five minutes, stirring occasionally.

Drive eggs into the resulting sauce, before making a hole for each egg. The eggs should kind of drown in the sauce. Cover the pan with a lid, reduce the heat and let the eggs boil, but slightly so that the protein turns white and the yolk remains liquid.

Remove the chirbuli from the heat and sprinkle with chopped herbs. For chirbuli, we take a variety of and more greens, there must be cilantro, as well as parsley and green onions.

We immediately put the hot Georgian scrambled eggs chirbuli in a frying pan on the table, serve bread to it to dip it in a thick and tasty sauce.

It turned out to be a very tasty dish! Enjoy your meal!