Chirbuli – Georgian Eggs in Tomato and Walnut Sauce

Ingredients:

Preparation mode:

👉 Chirbuli (ჩირბული) is a traditional Georgian breakfast from the Adjara and Guria regions: eggs gently cooked in a thick sauce of fried onions, ripe tomatoes and ground walnuts, finished with garlic and lots of fresh herbs. It is often called the “Georgian shakshuka”, but the walnuts make it richer and nuttier, and the herbs give it a fresh, green flavour.

It is cooked in one pan in 30 minutes – in Georgia often in a small clay ketsi – and eaten straight from the pan with warm bread.

How to Make Chirbuli

1. Fry the onions. Melt the butter in a frying pan over medium heat. Add the onions and cook for 8–10 minutes, until soft and lightly golden.
2. Add the tomatoes. Stir in the tomatoes, season with salt and pepper and simmer for 8–10 minutes, until thick.
3. Add the walnuts. Stir in the ground walnuts, garlic, khmeli suneli, chili and half of the herbs. Cook for 2 minutes. If the sauce is too thick, add a splash of water.
4. Add the eggs. Make 4 small wells in the sauce and crack an egg into each.
5. Cook gently. Cover and cook on low heat for 4–6 minutes, until the whites are set and the yolks are as soft as you like.
6. Serve. Sprinkle with the remaining herbs and serve hot, in the pan, with bread.

Tips for the Best Chirbuli

• Use very ripe tomatoes. In winter, use good canned tomatoes instead of pale fresh ones.
• Grind the walnuts finely so they thicken the sauce smoothly.
• Don’t skip the herbs. Cilantro and basil are what make it taste Georgian.
• Scrambled version: some families stir the eggs into the sauce instead of leaving them whole – both are traditional.

Chirbuli FAQ

What is the difference between chirbuli and shakshuka?
Both are eggs in tomato sauce, but chirbuli adds ground walnuts, garlic and fresh Georgian herbs, while shakshuka is spiced with cumin, paprika and harissa.

Is chirbuli vegetarian?
Yes – it contains no meat. Use oil instead of butter for a dairy-free version.

What do you serve with chirbuli?
Warm bread, mchadi or a slice of khachapuri, and a cup of black tea.

👉 More egg breakfasts: shakshuka, Turkish menemen and çılbır. More Georgian walnut dishes: badrijani and pkhali.

Footnotes:

Make ahead: the tomato-walnut sauce keeps 3 days in the fridge – reheat and add the eggs just before serving.