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Georgian Chirbuli (Eggs in Walnut-Tomato Sauce)

Eggs cooked in a sauce of walnuts and tomatoes. Tired of plain scrambled eggs? Try this soulful Georgian dish called chirbuli. In Georgia, this egg dish isn't just for breakfast. It comes together fast and turns out incredibly fragrant and delicious!

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Chirbulis in Georgian
Chirbulis in Georgian Chirbulis in Georgian
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 % 5 g
Fats 50 % 12 g
Carbohydrates 29 % 7 g
157 kcal
GI: 67 / 33 / 0
  • There are countless recipes for chirbuli, so no one can give you exact measurements — it's a home-style dish, and cooks usually work by feel and their own taste. I'll try to make it as close as possible to how it's done in Georgia. What sets this dish apart is all the tomato juice, plenty of spices, and nuts. The eggs are essentially poached in the sauce rather than fried. You'll need a skillet. Peel one large onion and chop it very finely — the more onion, the tastier the chirbuli. Sauté the chopped onion in ghee until soft and translucent. Add Georgian spices to the onion (I use khmeli-suneli); Imeretian saffron (marigold) and utskho-suneli (blue fenugreek) are also traditional. Blanch the tomato in boiling water, peel it, finely chop the flesh, and add it to the onion to simmer. Pour in the water and a little tomato sauce. Instead of a fresh tomato and water, you can use canned tomatoes in their juice, or a ready-made Georgian tomato sauce like satsebeli. Stir the ground walnuts into the sauce and keep simmering. Season with salt and add more water if needed — the sauce should stay loose and saucy. Into the simmering walnut-tomato sauce, gently crack the eggs, making little wells with a spoon. Don't cover the pan. You want the whites to set while the yolks stay runny. At the end, stir in fresh minced garlic for aroma and turn off the heat. Finely chop fresh cilantro, dill, and green onion. Spoon the chirbuli and its sauce onto a plate and shower it generously with the herbs — the aroma is amazing. Chirbuli is always served with Georgian bread or lavash, torn and dipped right into the sauce. It's so good. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Garlic - 143  kcal/100g
  • Hop-suneli - 417  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Ghee - 892  kcal/100g
  • Hot tomato sauce - 99  kcal/100g

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