Georgian eggs in tomato and walnut sauce (Chirbuli)

1. Finely chop the onion and pepper; peel and dice the tomatoes.

2. Soften the onion in the butter in a wide frying pan over medium heat, add the pepper and fry for 4-5 minutes.

3. Add the tomatoes, season with salt and pepper and cook for 8-10 minutes until they come together into a thick sauce.

4. Coarsely pound the walnuts with the garlic in a mortar, stir into the sauce with half the finely chopped coriander and cook together for 1 minute.

5. Make four hollows in the sauce, crack an egg into each, lightly salt the whites and cook covered over low heat for 5-6 minutes until the whites have set but the yolks are still runny.

6. Sprinkle with the remaining coriander and serve straight from the pan with fresh bread – a favourite Georgian Sunday breakfast.

Tip: If you prefer firmer yolks, cook for another 2-3 minutes. Chirbuli is the Georgian cousin of Turkish menemen and shakshuka, but the walnuts make it truly special.