Name: Chirbuli (Georgian Eggs in Walnut-Tomato Sauce)
Yield: 2 servings
Cuisine: Georgia
Ingredients: 60 g unsalted butter; 2 medium onions, chopped as finely as you can; 2.5 g cornstarch; 400 g ripe tomatoes, peeled and chopped, or grated with the skins discarded; 150 ml water; 50 g walnut halves, ground to a coarse meal; 1 garlic clove, crushed; 1 tsp sweet red pepper flakes or paprika (Aleppo works); ½ tsp ground coriander seed; ½ tsp blue fenugreek (utskho suneli), optional; ¾ tsp salt, plus more to taste; 15 g fresh cilantro, chopped; 15 g fresh dill, chopped; 10 g fresh basil, chopped, purple if you have it; 4 eggs; bread, to serve

Method

Sweat the onions. Melt the unsalted butter (60 g¼ cup) in a wide skillet over low heat and add the onions (2). Cook slowly, stirring often, until completely soft and slumped into the butter, at least 20 minutes and ideally 40. They should never brown.
Tomatoes. Stir in the cornstarch (2.5 g1 tsp) until it disappears, then add the tomatoes (400 g). Cook on very low heat, stirring, until they break down and the mixture tightens, about 5 minutes.
Walnut sauce. Pour in the water (150 ml½ cup + 2 tbsp), bring to a boil, then turn the heat right down. Stir in the walnut halves (50 g), garlic (1), sweet red pepper flakes (1 tsp), ground coriander seed (½ tsp), blue fenugreek and salt (¾ tsp). Simmer gently for 3 minutes, until the sauce thickens and turns slightly opaque.
Herbs. Stir in the fresh cilantro (15 g), fresh dill (15 g) and fresh basil (10 g); it's a lot of herbs, and that's right. Taste for salt now.
Eggs. Make shallow wells and crack in the eggs (4), keeping them apart. Cover and cook on low until the whites are just set and the yolks still runny, 5 to 8 minutes.
Serve straight from the pan with bread.

Notes

The onions make the dish. Published Adjarian recipes fry them only 4 to 5 minutes; this goes much longer. They can be cooked a day ahead.
Meaty tomatoes don't need the cornstarch.
Sulguni, a Georgian cheese, is sometimes grated over at the end.