Chirbuli

1. 1

   Peel and finely dice 100 g of onions. Peel the 300 g of tomatoes and chop them into small cubes or grate them. Finely mince 2 cloves of garlic and finely chop 15 g of cilantro.

   5 min

2. 2

   Melt 1 tablespoon of butter in a medium skillet over medium heat. Add the diced onions and sauté for 4-5 minutes until soft, translucent, and lightly golden.

   5 min

3. 3

   Add the chopped tomatoes, minced garlic, 3 g of salt, and 1 g of black pepper. Reduce the heat to medium-low and simmer for 5-6 minutes until the tomatoes break down into a rich, slightly thickened sauce.

   6 min

4. 4

   Use a spoon to create 3 small wells in the simmering tomato sauce, then carefully crack the 3 eggs directly into the wells without breaking the yolks.

   1 min

5. 5

   Cover the skillet with a lid and cook on low heat for 3-4 minutes, just until the egg whites are fully set and the yolks remain soft and runny.

   4 min

6. 6

   Remove the skillet from heat, garnish generously with the fresh chopped cilantro, and serve immediately straight from the pan.

   1 min

1 serving ≈ 265 g

Nutrition values are estimates. - means data is unavailable.