Chirbuli (omelette in Georgian)





Eggs 6 pieces
tomatoes 6 pieces
onion 1 head
sunflower oil 50 ml
garlic 1 clove
ground walnuts 1/3 cup
saffron Imereti 1 h. a spoon
coriander seeds 1 h. a spoon
dill 3 sprigs
coriander 3 sprigs
burning pepper 1 piece
salt to taste


Cooking method:


Tomatoes Scald, peel, flesh finely chopped. Burning pepper remove seeds, cut into rings, pour sunflower oil and let stand for 15-20 minutes. Onions finely chop, put in a pan, pour oil currently on the pepper and fry until golden brown. Add tomatoes, walnuts, crushed garlic, a glass of water, salt and cook on low heat for 5-8 minutes.


Remove from heat, add the saffron, coriander, finely chopped herbs, stir.


In a large pan pour 2 liters of water, bring it to a boil. Eggs let one into the boiling water, stirring the water with a slotted spoon so that around the egg crater of boiling water. Boiled eggs (they usually take an oblong shape) out onto a plate and pour the prepared tomato sauce.

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