Georgian chirbuli: eggs in tomato and walnut sauce

Ingredients

For 1 serving

• Eggs2
• Tomatoes200 g
• Onion40 g
• Walnuts10 g
• Cilantro4 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Coriander seeds1 pinch
• Whole wheat bread1
• Saltto taste

Contains: gluten, nuts, eggs,

In season: June – September

Method

1. Peel and chop the onion; wash the tomatoes and cut them into roughly 1 cm cubes; finely chop the walnuts and garlic clove; crush the coriander seeds in a mortar or with the bottom of a glass.
2. Heat the oil in a frying pan over a medium heat and fry the onion for 4 minutes, until translucent.
3. Add the tomatoes and cook for 8 minutes, crushing them with the spoon, until they break down into a thick sauce.
4. Stir in the walnuts, garlic, coriander seeds and a pinch of salt and cook for 1 minute, until fragrant.
5. Make two hollows, crack an egg into each, cover and cook over a low heat for 5 minutes, until the whites are set and the yolks still soft.
6. Finish with the torn fresh coriander and serve with the wholemeal bread.