Chirbuli

Ingredients

• 2 tbsp butter
• 1 onion, finely chopped
• 1 tsp cornflour
• 2 large tomatoes, chopped
• 1/3 cup walnuts, crushed
• 1 garlic clove, minced
• 1 tsp ground coriander
• 1/2 tsp Aleppo or mild chile flakes
• 3 tbsp chopped fresh coriander
• 2 tbsp chopped dill
• 3 eggs
• Salt to taste

Before you cook

• Finely chop the onion and tomatoes.
• Crush the walnuts coarsely with the flat of a knife or in a mortar.

Steps

1. Melt the butter in a small skillet over low heat.
2. Add the onion and cook, stirring often, for 5 minutes until soft.
3. Sprinkle in the cornflour and stir to coat the onion.
4. Add the chopped tomatoes and cook over low heat for 5 minutes, stirring occasionally, until they soften and release their juice.
5. Stir in the crushed walnuts, garlic, ground coriander, and chile flakes.
6. Cook for 2 minutes until the sauce thickens slightly.
7. Stir in half the fresh coriander and dill.
8. Crack the eggs directly into the sauce, spacing them apart.
9. Cover the skillet and cook for 3 to 4 minutes until the whites are set but the yolks are still runny.
10. Season with salt, scatter the remaining herbs over the top, and serve straight from the pan with bread for scooping.