Eggs Sardou with a Georgian Twist

Ingredients

In this Georgian adaptation of Eggs Sardou, we incorporate the distinct flavors of Georgian cuisine. The traditional American dish is enhanced with Georgian spices such as coriander, fenugreek, and marigold petals, giving it a unique and aromatic twist. Additionally, the tomato sauce is infused with Georgian herbs, adding a tangy and vibrant flavor profile to the dish. We alse have the original recipe for Eggs Sardou, so you can check it out.

• 4 large eggs 4 large eggs
• 500g (1.1 lb) fresh spinach leaves 500g (1.1 lb) fresh spinach leaves
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground fenugreek 1 teaspoon ground fenugreek
• 1 teaspoon marigold petals (optional) 1 teaspoon marigold petals (optional)
• Salt and pepper to taste Salt and pepper to taste
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon Georgian spice blend (such as khmeli suneli) 1 teaspoon Georgian spice blend (such as khmeli suneli)
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories: 220 kcal / 920 kJ
• Fat: 14g (Saturated Fat: 3g)
• Carbohydrates: 12g (Sugar: 6g)
• Protein: 14g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of water to a gentle simmer. Crack each egg into a separate small bowl or ramekin.
2. 2.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the fresh spinach leaves to the skillet and cook until wilted. Season with salt, pepper, ground coriander, ground fenugreek, and marigold petals (if using). Stir well to combine.
4. 4.
   In a separate saucepan, combine the canned diced tomatoes, tomato paste, and Georgian spice blend. Simmer over low heat for 10-15 minutes, until the sauce thickens slightly.
5. 5.
   While the tomato sauce is simmering, carefully slide each egg into the gently simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny.
6. 6.
   Using a slotted spoon, remove the poached eggs from the water and place them on top of the sautéed spinach.
7. 7.
   Spoon the tomato sauce over the eggs and spinach. Garnish with fresh cilantro or parsley.
8. 8.
   Serve the Georgian-Style Eggs Sardou immediately, while the eggs are still warm and the flavors are vibrant.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before cooking to remove any dirt or grit.
• Georgian spice blend (khmeli suneli) — If you can't find a ready-made Georgian spice blend, you can make your own by combining equal parts ground coriander, fenugreek, marigold petals, dried basil, dried dill, and ground black pepper.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the tomato sauce.
• Serve the Eggs Sardou with warm crusty bread to soak up the delicious tomato sauce.
• If you prefer your eggs fully cooked, poach them for an additional 1-2 minutes.

Serving advice

Serve the Georgian-Style Eggs Sardou as a hearty breakfast or brunch dish. Accompany it with a side of warm bread or toast to complete the meal.

Presentation advice

To enhance the presentation, sprinkle some extra Georgian spice blend or fresh herbs on top of the dish before serving. The vibrant colors of the poached eggs, green spinach, and red tomato sauce will create an appetizing visual appeal.