Breakfast
Chirbuli (Georgian Scrambled Eggs with Tomatoes)
The Quirky Foodster Team
Ingredients
- 500 g (1.1 lb) ripe tomatoes, roughly chopped
- 1 medium onion, finely sliced
- 2 garlic cloves, minced
- 1 small green chili, sliced (optional)
- 4 large eggs
- 30 ml (2 tbsp) sunflower oil
- 1 tsp Georgian blue fenugreek (utskho suneli) or ground fenugreek
- 2 tbsp fresh coriander, chopped
- Salt and black pepper, to taste
Method
- Heat the oil in a wide pan over medium heat and soften the onion for 4-5 minutes.
- Add the garlic and chili and cook for 1 minute until fragrant.
- Add the tomatoes, fenugreek, salt and pepper, and simmer uncovered for 12-15 minutes until the tomatoes collapse into a thick sauce.
- Beat the eggs lightly in a bowl, then pour into the pan.
- Stir gently for 1-2 minutes, just until the eggs are softly set but still glossy; do not overcook.
- Scatter with fresh coriander and serve immediately with bread.
Introduction: Chirbuli is a simple, beloved village breakfast from eastern Georgia, particularly Kakheti.
Cultural Background: Chirbuli is a simple, beloved village breakfast from eastern Georgia, particularly Kakheti. Ripe tomatoes are stewed down with onion, garlic and herbs until jammy, then eggs are folded through at the last minute so they stay soft. It is the kind of dish grandmothers make without a recipe, using whatever tomatoes are ripest that morning.
Tips: Use very ripe, in-season tomatoes; watery winter tomatoes will need longer simmering to thicken properly.
Variations: Some Kakhetian households add a spoon of tkemali (sour plum sauce) at the table; a version from Imereti adds a little crumbled sulguni cheese just before the eggs are folded in.
Storage: Best eaten fresh; leftovers keep in an airtight container in the refrigerator for up to 1 day.
Reheating: Reheat gently in a covered pan over low heat for 2-3 minutes, stirring once, to avoid rubbery eggs.
Nutrition: Approx. 210 kcal, 13 g protein, 15 g fat, 8 g carbohydrate per serving.
FAQs:
Q: Can I make Chirbuli vegan?
A: Yes — replace the eggs with a firm tofu scramble seasoned the same way; the tomato base itself is naturally vegan.
Q: What is utskho suneli?
A: It is dried blue fenugreek leaf, a signature Georgian spice with a slightly bitter, hay-like aroma central to many Kakhetian dishes.
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