Jilbour (Egg stew)

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Eggs poached in tomatoes is a better description of this recipe from Armenia.

Ingredients

• 450 g onions, sliced
• 130 g butter
• A few torn mint leaves
• 450 g ripe tomatoes, or 1 tin of tomatoes
• A little water
• Eggs, as many or as few as you wish
• Seasoning

Method

1. Melt the butter in a saucepan, add the onions and fry until lightly browned.
2. Add the mint, tomatoes and a little water.
3. Bring to a simmer and then crack in as many eggs as you want in the stew.
4. Poach until the yolks are cooked and serve immediately.

Serving suggestions

It can be eaten as a snack, first course, part of a main course or for breakfast.

Variations

Add a few herbs, spices or garlic if you wish.