Chirbuli

Chirbuli is a centuries-old Georgian egg dish from the Adjara region, in which eggs are gently poached directly in a thick, fragrant sauce of crushed walnuts, onions, and fresh herbs. It is one of the few Georgian dishes cooked entirely on the stovetop without meat, making it a beloved breakfast and light supper throughout the country.

Serves: 4

Ingredients

• 8 large eggs
• 150g (1.5 cups) walnut halves
• 2 medium onions, finely diced
• 3 tbsp (45ml) sunflower oil or clarified butter
• 3 garlic cloves, minced
• 1/2 tsp ground coriander
• 1/2 tsp ground fenugreek (utskho suneli)
• 1/4 tsp turmeric
• 1/4 tsp cayenne
• 200ml (3/4 cup) warm water or light chicken stock
• 1 tsp white wine vinegar
• 1 tsp salt
• Large handful fresh coriander (cilantro), roughly chopped
• Small handful flat-leaf parsley, chopped
• 2 spring onions (scallions), sliced

Instructions

1. Toast the walnuts in a dry pan over medium heat for 3-4 minutes until fragrant. Cool, then blitz in a food processor to a coarse, slightly oily paste.

2. Heat oil in a wide, lidded frying pan over medium heat. Add onions and cook 10-12 minutes until soft and golden, stirring often.

3. Add garlic, ground coriander, fenugreek, turmeric, and cayenne. Cook 1-2 minutes until fragrant.

4. Stir in the walnut paste, warm water or stock, and vinegar. Simmer gently 3-4 minutes, stirring, until the sauce is thick and cohesive. Season with salt.

5. Make 8 small wells in the sauce. Crack one egg into each well. Cover the pan and cook 5-6 minutes until whites are set but yolks remain runny.

6. Scatter fresh coriander, parsley, and spring onions over the top. Serve directly from the pan with crusty Georgian bread or lavash for scooping.

Cook's Notes: The walnut sauce thickens considerably as it cools — add a splash of water if reheating. For firmer yolks, cook covered for 8-9 minutes. Chirbuli is traditionally made with clarified butter for a richer flavour.