Eggs Baked in Tomato Sauce: Georgian Chirbuli Eggs
Looking for a comforting breakfast with a twist? Try this eggs in tomato sauce recipe. In Georgia’s Ajara region it’s called Ajarian Chirbuli. Simple ingredients like eggs, tomatoes and herbs but complex and unforgettable flavors. What makes this dish stand out is the walnuts – an ingredient deeply rooted in Georgian cuisine – that gives the sauce an earthy richness in every bite.
Chirbuli isn’t just food, it’s a piece of Georgian culture. In Ajara mornings start with food that nourishes both body and soul. Imagine sitting at a wooden table in a countryside guesthouse surrounded by hills and greenery. Fresh herbs and sizzling butter aroma fills the air as a bubbling skillet of Chirbuli, a traditional way to enjoy eggs in tomato sauce, is put in front of you. The flavors are as warm and cozy as the Georgian hospitality itself, with locals eager to share stories and traditions along with their recipes.
Georgian cuisine is all about fresh and seasonal ingredients and this dish is no exception. From the juicy tomatoes to the fresh coriander and dill, every element is a reflection of the country’s agricultural richness. While it’s similar to other baked egg dishes like shakshuka, Chirbuli is uniquely Georgian with the nutty walnut base and coriander.
Whether you’re recreating your travel memories, trying Georgian cuisine for the first time or just looking for a breakfast idea, Chirbuli is a dish that makes you slow down and enjoy the moment. Serve with warm bread and transport yourself to the heart of Georgia with every bite.
Why You’ll Love This Recipe
- Easy to Make: Simple steps that any home cook can master.
- Authentic Georgian Flavor: The bold spices and herbs make this dish truly special.
- Hearty and Satisfying: A perfect blend of protein and flavor for a filling start to your day.
Have you tried Chirbuli? Let us know your favorite way to enjoy baked eggs in the comments below!”
Other Georgian Recipes:
- Beet Phali: easy and healthy appetizer
Chirbuli eggs: eggs baked in tomato sauce
Ingredients
- 2 juicy tomatoes
- 2 onions
- 3 eggs
- 10 walnuts about 1.2 ounces
- 0.5 ounces fresh green coriander
- 0.5 ounces dill
- 0.35 ounces basil
- 1/2 teaspoon dried coriander
- 1 clove of garlic
- 1 heaped teaspoon red pepper
- 1 teaspoon cornflour cornstarch
- 2.5 ounces butter
- Salt to taste
Instructions
Sauté the Onions
- Melt the butter in a skillet over low heat. Add the finely chopped onions and sauté for 4-5 minutes, stirring frequently, until they soften and turn translucent without browning.
Thicken the Sauce
- Sprinkle the cornflour over the onions and mix well. This helps create a sauce that clings beautifully to the eggs.
Add the Tomatoes
- Chop the ripe tomatoes and add them to the pan. Stir and let the mixture cook over low heat for about 4 minutes, allowing the tomatoes to release their natural juices.
Incorporate Walnuts and Spices
- Stir in the ground walnuts and minced garlic. Add a splash of water if the sauce feels too thick. Sprinkle in the red pepper, dried coriander, and salt. Simmer on low heat for 2-3 minutes to let the flavors meld.
Infuse with Fresh Herbs
- Stir in the chopped coriander, dill, and basil, saving a small amount for garnish. Reduce the heat to its lowest setting to keep the sauce warm.
Bake the Eggs in Tomato Sauce
- Create small wells in the sauce and crack the eggs into them. Cover the pan and cook on low for 2-3 minutes, or until the egg whites are set but the yolks remain soft and runny. This step creates the ultimate baked egg dish with an authentic Georgian flair.
Serve and Enjoy
- Serve your eggs baked in tomato sauce hot, directly from the skillet. Garnish with the reserved fresh herbs and pair with crusty bread or Georgian shoti for dipping.
