Georgian-style scrambled eggs
2 servings
30 minutes
Georgian scrambled eggs is a bright and aromatic dish embodying the warm spirit of Georgian cuisine. It resembles shakshuka but with a unique Caucasian twist. The history of this recipe is rooted in traditions of simple yet rich flavors where fresh ingredients play a key role. Sweet, meaty tomatoes turn into a rich sauce in which eggs are gently cooked as if bathing in a warm tomato ocean. The egg whites become tender and firm while the yolk remains runny, enhancing the juiciness of each bite. The finishing touch is aromatic herbs and fresh greens that add special freshness to the dish. It is served with bread that perfectly absorbs the rich tomato-egg sauce. This is not just breakfast; it’s a true ritual of savoring the flavors of nature and Georgian hospitality.
1
Finely chop ripe, meaty tomatoes and place them in a deep skillet with heated olive oil. Stir until the tomatoes turn into a liquid tomato mass. Season with pepper to taste, and add basil and oregano (fresh or dried).
- Tomatoes: 5 piece
- Olive oil: to taste
- Ground black pepper: to taste
- Basil: to taste
- Oregano: to taste
2
Then carefully, one by one, release the eggs into this 'soup' and cover with a lid. The eggs will not fry but will cook in the tomato juice: the white becomes firm, while the yolk remains liquid.
- Chicken egg: 2 pieces
3
After 5 minutes, remove the pan from the heat, add a lot of different greens, transfer to a plate and serve with bread that you will dip in tomato-egg sauce.
- Green: 1 bunch
- Black whole grain bread: to taste