Georgian Eggs

Georgian Eggs is a rustic, flavourful dish made with fried eggs served over a rich base of tomatoes, caramelised onions, bell peppers, garlic, and spices. It combines warmth, spice, and comfort in every bite, and is perfect for breakfast, brunch, or a light supper. Best enjoyed with crusty bread for dipping, this dish brings the heart of Georgian home cooking straight to your table.

Prep Time 10

Cook Time 25

Total Time 35

Servings People

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

Serving Suggestions:

Serve with warm flatbread, sourdough, or pita. For a fuller meal, add roasted potatoes or a side salad. Georgian-style yoghurt (*matsoni*) also makes a cooling contrast to the dish’s spices.

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.

Nutrition