I bought a jar of “Georgian style peppers” and added it to my shakshuka very unique flavor so good. Not sure what was in those Georgian peppers tho but maybe similar to this
Guess everyone has their version of onion, pepper, tomato and eggs dish. In the Balkans it is Bećar paprikaš. But this Georgian variety is very similar with North African style Shakshuka. The only difference are spices and walnuts (of course). I always had a problem with the poached eggs in this dish. Either they are overcooked or not cooked enough. Here is the great tip for anyone who struggles to make yolks runny and creamy and firm and thick egg whites. Just leave the yolks in the egg shell and add just the egg whites until they are almost fully cooked. Then at the end add the yolks on the top of the egg whites and cook everything for about 1 minute more. You can thank me later. 😁
Interesting suggestion! Thank you so much for sharing with us. There is another variation of this dish with scrambled eggs and without walnuts. Also very yummy. Indeed almost every nation has its own variations of eggs, onions and tomatoes, simple and tasty.
@@GeorgianCuisineatTamadasTable That is exactly how we make Bećar paprikaš, we scramble the eggs too, some add feta or cottage cheese in the end. I wonder how the taste is with walnuts and marigold. It would never occur to me to use marigold as a spice. I only saw it in our gardens and flower shops.
Gamarjoba I've got very low audio in this video. How do you eat it? You place quarter of this portion on plate and eat with bread/pasta/rice? Is white wine ok/here? Maybe Apa beer would be ok or not considering amount of herbs? Nakhvamdis
With toasted bread- my favorite. As Georgian, I always opt for wine, fry white or rose would be great. And sorry for the audio on this video, something went wrong with my mike.
Madloba Is it ok to make tomatoes with onion and pepper separeately and add walnuts later? That it could stay few days in fridge. Is there a specific kind of tomatoes, and how to know when they are ready for walnut sauce? As usual I would probably skip marigold and basil as they are hard to get here. I'm still not used to mixing walnuts with garlic=new frontier to pass ;D Nakhvamdis
@@funkykoval2099 it’s okay to make the tomato sauce and walnuts later. Or don’t add walnuts if you don’t want. Any juicy meaty tomatoes will do. You will see when tomatoes start changing color and sauce is thickened.
Thank you so much Tamada. I will try cooking this recipe this very weekend.
I bought a jar of “Georgian style peppers” and added it to my shakshuka very unique flavor so good. Not sure what was in those Georgian peppers tho but maybe similar to this
Thank you so much! Fantastic recipe.
u should try voicing over the video after filming. Would really help with the sound quality. Great recipes !
Thank you for your suggestion.
Dear Tamada, I've just made the chirbuli, it was delicious. I used my spices I had taken from last year's Georgian trip. Thanks!
Glad you liked it!
looks delicious. without walnuts or the sause, it is similar to Turkish menemen (egss+tomato)
Thanks for letting me know!
Thanks for letting me know about Turkish cousin of Chirbuli!
Thanks for letting me know about Turkish cousin of Chirbuli!
Thanks for letting me know about Turkish cousin of Chirbuli!
Thanks for letting me know about Turkish cousin of Chirbuli!
I am excited to make this dish sometime! Do you eat shrimp? Could you please make something with shrimp, Georgian style? :)
Shrimp is not our staple but I will think about your idea. Thanks
Guess everyone has their version of onion, pepper, tomato and eggs dish. In the Balkans it is Bećar paprikaš. But this Georgian variety is very similar with North African style Shakshuka. The only difference are spices and walnuts (of course).
I always had a problem with the poached eggs in this dish. Either they are overcooked or not cooked enough. Here is the great tip for anyone who struggles to make yolks runny and creamy and firm and thick egg whites. Just leave the yolks in the egg shell and add just the egg whites until they are almost fully cooked. Then at the end add the yolks on the top of the egg whites and cook everything for about 1 minute more. You can thank me later. 😁
Interesting suggestion! Thank you so much for sharing with us. There is another variation of this dish with scrambled eggs and without walnuts. Also very yummy. Indeed almost every nation has its own variations of eggs, onions and tomatoes, simple and tasty.
@@GeorgianCuisineatTamadasTable That is exactly how we make Bećar paprikaš, we scramble the eggs too, some add feta or cottage cheese in the end. I wonder how the taste is with walnuts and marigold. It would never occur to me to use marigold as a spice. I only saw it in our gardens and flower shops.
Marigold adds unique subtle earthy flavor to it. Some add ground coriander too but I think it’s too strong of a flavor for eggs.
What does marigold taste like?
Very earthy smell.
Gamarjoba
I've got very low audio in this video.
How do you eat it? You place quarter of this portion on plate and eat with bread/pasta/rice?
Is white wine ok/here? Maybe Apa beer would be ok or not considering amount of herbs?
Nakhvamdis
With toasted bread- my favorite. As Georgian, I always opt for wine, fry white or rose would be great. And sorry for the audio on this video, something went wrong with my mike.
Madloba
Is it ok to make tomatoes with onion and pepper separeately and add walnuts later? That it could stay few days in fridge.
Is there a specific kind of tomatoes, and how to know when they are ready for walnut sauce?
As usual I would probably skip marigold and basil as they are hard to get here. I'm still not used to mixing walnuts with garlic=new frontier to pass ;D
Nakhvamdis
@@funkykoval2099 it’s okay to make the tomato sauce and walnuts later. Or don’t add walnuts if you don’t want. Any juicy meaty tomatoes will do. You will see when tomatoes start changing color and sauce is thickened.