Tkvila chakhokhbili

In vegetable oil with added butter, we fry the onion sliced into half rings.

Then add the sliced tomatoes and fry until they lose their firmness.

After the onion turns golden and the tomatoes have simmered enough, we add the eggs, which we previously salted, peppered, and mixed (not whipped!) in a separate bowl.

Intensively, with wave-like movements, we start mixing the egg mixture with a fork until it curdles. The main thing here is not to overcook.

Place on a plate and sprinkle with chopped cilantro and freshly ground black pepper.

Such accompaniment as 'tkvila chakhokhbili', like 'penovani' and tarragon lemonade, would be very appropriate.