Georgian Chirbuli: Eggs Poached in Walnut-Tomato Sauce

What you need

• 2 onions, medium, finely diced
• 30 g (2 tbsp) butter
• 2 large tomatoes, about 400 g, finely chopped
• 1/2 tsp ground coriander
• 1/2 tsp red chili flakes
• 1/2 tsp salt
• 1 pinch black pepper
• 100 ml (scant 1/2 cup) water
• 30 g (1 oz) walnuts
• 1 clove garlic, crushed
• 4 eggs
• 3 sprigs fresh cilantro
• 3 sprigs fresh parsley

Method

Restated from the original video

1. 1

   Finely chop the walnuts and the herbs.

2. 2

   Melt the butter in a wide lidded skillet over medium-low heat. Cook the onions for 5 min until soft but not browned.

3. 3

   Add the tomatoes, coriander, chili flakes, salt and pepper. Cook for 5 min until the tomatoes break down.

4. 4

   Pour in the water and simmer for 2-3 min. Stir in the walnuts and garlic and cook for 1 min more.

5. 5

   Make 4 wells in the sauce and crack an egg into each one.

6. 6

   Cover and cook over low heat for 5-6 min, until the whites and yolks are set.

7. 7

   Sprinkle with the cilantro and parsley and serve straight from the pan.

Imported from lifehacker.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.