Top 3 Georgian Egg Dishes

Mtsvane lobio is a traditional dish originating from Georgia. It's usually made with a combination of green beans, eggs, olive oil, onions, butter, tomatoes, coriander, salt, and pepper. The green beans are steamed or boiled until tender and chopped into smaller pieces. The onions are browned in oil and mixed with the tomatoes and coriander until the tomatoes are soft. The green beans are added to the pot and the mixture is cooked until everything is tender. The eggs are whisked, seasoned with salt and pepper, and then poured over the vegetables and herbs. The mixture is stirred until the eggs have set, and mtsvane lobio is then served while still hot. The dish is especially popular in the summer as a light lunch.Expand

Chirbuli is a traditional dish originating from the region of Adjara. The dish is usually made with a combination of tomatoes, eggs, walnuts, onions, garlic, basil, coriander, paprika, butter, cornflour, and salt. The onions are chopped, sautéed in butter over low heat until golden, and mixed with cornflour and chopped tomatoes. Ground walnuts, paprika, salt, coriander, basil, and garlic are added to the mix and stirred. The eggs are cracked onto the sauce, and the dish is cooked until the eggs have poached in the sauce. It's then served piping hot, usually for breakfast or as part of a supra (Georgian feast). Expand

Azelila is a traditional salad originating from Abkhazia. The salad is usually made with a combination of eggs, ground walnuts, dill, butter, salt, and ajika (a spicy dip based on hot peppers, garlic, walnuts, and herbs). The eggs are hard-boiled, peeled, and the yolks are separated from the whites. The egg yolks are mashed with butter, walnuts, salt, dill, and ajika. The egg salad is turned over onto a plate and it's garnished with chopped egg whites or pomegranate seeds. Azelila is typically served slightly chilled or at room temperature. Expand