Scrambled eggs in Georgian

Each national cuisine has scrambled eggs, only in different countries this simple dish is prepared with its own characteristics. In Georgia, for example, scrambled eggs have a beautiful name "Chirbuli" and necessarily include cilantro and walnuts, traditional for Georgian dishes. There are also a lot of tomatoes in chirbuli, thanks to which Georgian fried eggs are juicy and incredibly tasty!

Ingredients

• Eggs - 5 pcs.
• Tomatoes - 4 pcs.
• Bulb onions - 1 pc.
• Walnuts - 1 handful
• Garlic - 4-5 cloves
• Tomato paste - 1 tbsp a spoon
• Vegetable oil - 2 tbsp. spoons
• Butter - 10 g
• Green onion - 3 feathers
• Greens (dill, parsley, cilantro) - to taste
• Salt to taste
• Water - 1/2 cup

Directions

1. Peel the onion and chop finely. We also grind the peeled garlic cloves and walnuts.
2. After that, we prepare the tomatoes. We cut them into cubes. You do not need to peel the tomatoes and drain the juice from them, because the scrambled eggs will only taste better from tomato juice.
3. Chop the greens finely.
4. Heat a mixture of vegetable and butter in a frying pan, add the onion and fry for a few minutes.
5. Pour the garlic and nuts into the pan. Fry everything together for another minute, stirring occasionally.
6. Now add tomato paste, stir.
7. Add chopped tomatoes to the pan and pour out the water. Let the contents of the pan come to a boil. After that, reduce the heat and simmer over low heat for five minutes. At this stage, you can add salt.
8. When the mass in the pan is homogeneous, carefully drive the eggs into it one at a time, trying to get the egg into the pan with a whole yolk. Cover the pan with a lid and wait until the eggs are ready. It is best to keep the yolk slightly runny. This usually takes about five minutes.
9. Sprinkle the finished chirbuli generously with fresh herbs and serve hot directly in the pan. Two adults can eat this scrambled eggs, because the portions turned out to be rather large, and the dish itself is very satisfying. Bon Appetit!