Georgian breakfast: Chirbuli eggs

Ajarian Chirbuli is a warm, comforting dish from Georgia’s Ajara region, perfect for a leisurely breakfast or brunch. This dish is all about the richness of eggs and the earthy depth of walnuts, brought together in a way that feels both rustic and satisfying. It is an amazing idea of a breakfast dish with eggs and tomatoes.

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:

Step 1: Start with the Onions

Chop the onions finely and fry them in the butter over low heat for 4-5 minutes. Stir frequently to ensure they soften evenly and soak up that buttery goodness.

Step 2: Add Some Body

Sprinkle in the cornflour and mix it with the onions. This will help thicken the sauce later.

Step 3: Bring in the Tomatoes

Chop the tomatoes and add them to the pan. Stir everything together and let it cook on very low heat for another 4 minutes. Keep stirring—this dish is all about layering those flavors slowly.

Step 4: Nuts and Spices

Grind the walnuts and crush the garlic. Add them to the pan bringing it all to a gentle boil. At this point you can add water if the sauce is too thick. In most cases I don't - because tomatoes provide enough liquid, but if you happen to use very fleshy tomatoes, or liquid has cooked out by this point do add the water. Then reduce the heat, adding the dried coriander, red pepper, and salt. Stir thoroughly and let it all simmer on low for 2-3 minutes.

Step 5: Fresh Herbs

Chop the fresh coriander, dill, and basil. Stir them into the mixture, making sure everything is well combined. Turn the heat down to very low.

Step 6: Cook the Eggs

Traditionally, the eggs are poached separately in slightly salty water and then added to the sauce. But these days, it’s more common to cook the eggs directly in the chirbuli sauce. Carefully crack the eggs directly into the pan, letting them nestle into the sauce. Cook for 2-3 minutes, until the whites are set but the yolks remain runny.

Step 7: Serve Hot

As soon as the eggs are ready, remove the pan from the heat and serve immediately. The dish is best enjoyed hot, with the yolks still soft and the sauce rich and fragrant.

Enjoy your Ajarian Chirbuli—a dish that brings the flavors of Georgia right to your table. Perfect for sharing, or keeping all to yourself.