Chirbuli - Georgian fried eggs
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I recently learned how they cook scrambled eggs in Georgia, and now of all the variants of this dish, Georgian chirbuli scrambled eggs are my favorite.
Do you like the most ordinary scrambled eggs? Not good? 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 herbs and even walnuts! Don't be surprised if you find it weird 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 this.
This scrambled egg belongs to Georgian cuisine and is called chirbuli. Recently I showed another version of fried eggs, which belongs to Arabic cuisine, called shakshuka, it is also very tasty, but Georgian chirbuli is still different, but in what way - see my recipe.
For Georgian fried eggs, we will take the necessary products.
Ингредиенты
Chicken eggs - 4 pcs.
Tomatoes - 4 pcs.
Tomato paste - 1 tbsp.
Water - 100 ml
Walnuts - a handful
Onions - 1 pc.
Garlic - 3 cloves
Vegetable oil - 1 tbsp.
Butter - 1 tbsp.
Greens (parsley, cilantro, green onion) - to taste
Salt - to taste
Red pepper - to taste
Рецепт
1. Let's start preparing chirbuli by preparing the ingredients. Peel the onion and garlic and chop them as desired. Chop the walnuts with a knife.
2. Then cut the tomatoes into cubes; there is no need to remove the inside, let the juice and seeds remain. We’ll also finely chop the hot red pepper, but here you will be guided purely by your taste, my pepper was too hot, so I put a little bit of it in the scrambled eggs.
3. Heat vegetable oil and butter in a frying pan, fry the chopped onion in it until transparent, do not fry!
4. Add tomato paste, garlic and nuts to the pan, continue to fry, stirring constantly with a spoon, for another two minutes.
5. Then add tomatoes, water and salt to the pan. As soon as the mixture boils, reduce the heat and simmer for about five minutes, stirring occasionally.
6. Beat the eggs into the resulting sauce, first making a hole for each egg. The eggs should seem to drown in the sauce. Cover the pan with a lid, reduce the heat and let the eggs cook, but lightly, so that the whites turn white and the yolk remains runny.
7. Remove the chirbuli from the heat and sprinkle with chopped herbs. For chirbuli, we use a variety of greens and plenty of them; there must be cilantro, as well as parsley and green onions.
8. Immediately place hot Georgian scrambled eggs chirbuli in a frying pan on the table, serve bread along with it so that it can be dipped in a thick and tasty sauce.
9. It turned out to be a very tasty dish! Bon appetit!