A dish that sizzles in the pan, inviting you to dip a hunk of bread into rich tomato juices and golden yolk. Georgian Eggs – not to be confused with devilled or pickled eggs – is a heart warming skillet-style dish from the heart of the Caucasus. Bursting with colour, flavour, and spice, it’s the sort of food that doesn’t just feed your stomach but your soul as well.
At its heart, Georgian Eggs is a dish of fried eggs nestled atop a bubbling base of tomatoes, slowly caramelised onions, and spiced vegetables. But this description barely scratches the surface of its depth and character. Each component adds a layer of complexity – the kind that builds from the first forkful and lingers long after the last bite.
The tomatoes, often chopped or crushed, are gently simmered until they transform into a thick, almost jammy base. Their natural sweetness is coaxed out by slow cooking and enhanced by the addition of onions – thinly sliced and allowed to caramelise until golden and sticky. You’ll often find colourful bell peppers added into the mix, their slight crunch and sweetness balancing beautifully against the soft acidity of the tomato.
But it’s the spices that elevate this dish from rustic to unforgettable. Traditional Georgian flavours like adjika – a blend of chilli, garlic, herbs and fenugreek – might make an appearance, lending heat and aromatic depth. There might be a pinch of ground coriander, a dash of paprika, or even the slightly citric lift of blue fenugreek, a staple of Georgian cuisine. Garlic is almost always present, mellowed by the cooking and merging into the sauce to round out the flavours.
And then come the eggs. They are cracked straight onto the tomato and vegetable base, where the residual heat gently cooks the whites while the yolks remain soft and runny. There’s something deeply satisfying about breaking into that golden yolk and watching it ooze into the rich sauce beneath.
A final sprinkle of fresh herbs – often coriander, parsley, or dill – adds brightness and freshness. In some regional variations, you might find a few slices of sulguni, a Georgian cheese, melting its way through the sauce. It’s this balance of richness, spice, sweetness and herbaceous lift that makes Georgian Eggs such a well-rounded and irresistible dish.
Now, what do you serve it with? Well, Georgian Eggs is an incredibly versatile dish. Most commonly, it’s eaten with chunks of fresh bread – think crusty sourdough, soft flatbread, or the traditional Georgian puri. The bread acts as both spoon and sponge, mopping up every last bit of sauce and yolk. For something heartier, consider serving it alongside a helping of buttery potatoes, rice pilaf, or even a simple cucumber and herb salad to bring a cooling contrast to the dish’s warmth.
If you’re looking for a brunch centrepiece, Georgian Eggs makes a bold and memorable choice. It also works as a light dinner, especially when paired with a glass of dry white wine or a cool glass of matsoni, the Georgian cultured milk drink.
What makes Georgian Eggs stand out is its perfect harmony of rustic charm and complex flavour. It’s the sort of meal that feels spontaneous and hearty, yet refined in taste – a celebration of simple ingredients treated with care and love. It tells a story of Georgia’s rich culinary traditions, where spices sing, vegetables shine, and eggs are elevated to something truly special. Whether you’re new to Georgian cuisine or already a devoted fan, this dish is a must-try. Just don’t forget the bread – you’ll need it.
Georgian Eggs
Ingredients
- 4 medium eggs free range
- 1 tbsp olive oil
- 1 small onion thinly sliced
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 2 cloves garlic finely chopped
- 400 g chopped tomatoes canned or fresh
- ½ tsp ground coriander
- ½ tsp sweet paprika
- ¼ tsp chilli flakes
- salt to taste
- freshly ground black pepper to taste
- Fresh coriander parsley, chopped to garnish
Instructions
- Heat the oil in a wide frying pan over medium heat.1 tbsp olive oil
- Add the sliced onions and cook for 5–7 minutes, stirring occasionally, until soft and golden.1 small onion
- Add the bell peppers to the pan and cook for another 5 minutes until they begin to soften.1 medium red bell pepper, 1 medium yellow bell pepper
- Stir in the garlic, ground coriander, paprika, and chilli flakes (if using).2 cloves garlic, ½ tsp ground coriander, ½ tsp sweet paprika, ¼ tsp chilli flakes
- Cook for 1–2 minutes until fragrant.
- Pour in the chopped tomatoes and season with salt and pepper. Let the mixture simmer gently for 10–12 minutes, stirring occasionally, until it thickens and the flavours deepen.400 g chopped tomatoes, salt, freshly ground black pepper
- Create four small wells in the tomato mixture and gently crack an egg into each one.4 medium eggs
- Cover the pan with a lid and cook for 5–7 minutes, or until the egg whites are just set but the yolks remain runny. For firmer yolks, cook slightly longer.
- Remove from heat, sprinkle with chopped fresh herbs, and serve immediately with warm bread.Fresh coriander
Notes
The Difference Between Georgian Eggs and Shakshuka At first glance, Georgian Eggs and Shakshuka look quite similar — both are comforting, skillet-cooked dishes where eggs are nestled in a rich tomato-based sauce and cooked until just set. However, they come from different culinary traditions and offer distinct flavour profiles. 1. Regional Origins:
Shakshuka hails from North Africa and the Middle East, especially popular in countries like Tunisia, Israel, and Morocco. Georgian Eggs, on the other hand, come from Georgia, a country at the crossroads of Eastern Europe and Western Asia, with its own deeply rooted food culture shaped by its location in the Caucasus. 2. Spice and Flavour Profile:
Shakshuka tends to have a smokier, earthier flavour with ingredients like cumin, cayenne, and paprika. Some versions include harissa paste or preserved lemon. Georgian Eggs, in contrast, typically use spices more common in Caucasian cuisine, such as coriander, paprika, chilli flakes, and occasionally blue fenugreek or adjika, a Georgian chilli and herb paste. The result is often sweeter and more herbaceous rather than spicy and smoky. 3. Texture and Ingredients:
Shakshuka often includes additions like feta cheese, olives, or spinach. The sauce may be slightly looser or stew-like. Georgian Eggs typically have a slightly thicker, more jammy tomato base due to the slow caramelisation of onions and vegetables like sweet peppers. While Shakshuka leans towards being spiced and acidic, Georgian Eggs often feel milder and rounder in flavour. 4. Cheese and Garnish:
Some versions of Georgian Eggs incorporate sulguni, a local cheese that melts beautifully into the sauce, though this is optional. Shakshuka might include crumbled feta or labneh on top. Garnishing with fresh herbs is common in both, but Georgian Eggs often favour coriander, dill, or parsley in keeping with regional tastes. 5. Cultural Context:
Shakshuka is widely known as a breakfast or brunch dish, although it’s enjoyed at any time of day. Georgian Eggs are similarly versatile but are often served as part of a broader Georgian table, alongside bread, salads, and fermented foods. In summary:
Both dishes celebrate eggs and tomatoes in delicious ways, but while Shakshuka is bold, spicy, and Middle Eastern in character, Georgian Eggs are milder, sweeter, and rooted in the unique spice blends of the Caucasus. They may appear similar, but their flavours tell entirely different stories.