Georgian · Breakfast · Easy
Chirbuli (Georgian Eggs with Walnuts)
0.0 (0 ratings)- Total
- 40 min
- Prep
- 10 min
- Serves
- 2
- Calories
- 370
Eggs set in a thick tomato and walnut sauce with garlic and basil, a Georgian breakfast with a gentle chili warmth.
Ground walnuts make the sauce in Chirbuli (Georgian Eggs with Walnuts) thick enough to hold little wells for the eggs. Tomato supplies acidity, and a covered finish cooks the eggs gently without drying the sauce underneath.
Chop the walnuts finely rather than leaving large pieces. This version of the Ajarian breakfast uses a modest amount of chili; keep the heat low after adding the eggs so the bottoms do not toughen before the tops set.
Method
Melt butter in a 10-inch skillet over medium heat. Cook onion for until soft, then add garlic and red pepper flakes for .
Add canned tomato, ground walnut, water, salt and black pepper. Simmer over medium-low heat for until thick enough to hold a shallow hollow.
Make four wells in the sauce and crack an egg into each. Cover and cook over low heat for until the whites and yolks are set.
Scatter basil over the eggs and spoon a little sauce around the edges. Serve directly from the pan while the eggs are tender.
Forkue tips
- If the tomato sauce becomes stiff before the eggs set, spoon a little water around the edge of the pan rather than stirring through the eggs.
Storing and reheating
Best freshly cooked. Refrigerate the sauce alone for 3 days and reheat before adding fresh eggs; cooked eggs become firm when warmed again.
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Kitchen gear
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Chirbuli (Georgian Eggs with Walnuts): FAQ
How is chirbuli different from shakshuka?
The walnut-thickened sauce is a useful distinction in this version. Georgian versions vary, but garlic and fresh herbs give it a character beyond a plain tomato-and-egg skillet.
Can I prepare the sauce ahead?
Yes. Make the tomato-walnut base and refrigerate it, then bring it back to a gentle simmer before adding the eggs. Loosen with water if it has thickened.
How do I store and reheat Chirbuli (Georgian Eggs with Walnuts)?
Best freshly cooked. Refrigerate the sauce alone for 3 days and reheat before adding fresh eggs; cooked eggs become firm when warmed again.
How long does Chirbuli (Georgian Eggs with Walnuts) take?
About 40 min in total: 10 min prep and 30 min cooking.
What do I need to make Chirbuli (Georgian Eggs with Walnuts)?
The key ingredients are eggs, canned tomato, walnut, onion, garlic and butter, plus pantry basics.
Any tips for Chirbuli (Georgian Eggs with Walnuts)?
If the tomato sauce becomes stiff before the eggs set, spoon a little water around the edge of the pan rather than stirring through the eggs.
