Georgian Green Beans with Eggs

Mtsvane Lobio მწვანე ლობიო 

This easy recipe is perfect for a relaxed summer’s lunch when green beans and tomatoes are abundant and full of flavour. 

SERVES 4-6
PREPARATION 15 minutes
COOK 30 minutes
 

600g green, string or runner beans
4 tbsp extra virgin olive oil
30g/2tbsp butter
115 g red onion, chopped
300g tomato, peeled, seeded and chopped
1/2 tsp coriander seeds, crushed
4 eggs, beaten
20g finely chopped coriander/cilantro
salt and freshly ground black pepper

Steam or boil the beans until they are cooked the way you like them. Remove the beans from the pan and refresh under cold running water. Chop them into 2-cm in pieces.
In a large frying pan, heat the oil with the butter. Stir in the onion and cook over low heat until the onion is sweet and brown for about 6-7 minutes. Stir in the tomato and coriander seeds and cook for 3-4 minutes more to soften the tomato. Stir in the beans, raise the heat to medium, and cook until the beans are heated through.
Season the beaten eggs with salt and freshly ground black pepper and pour them onto the vegetables with the chopped herbs. Keep stirring until the eggs have set, about 3-4 minutes. Serve hot.

RECETTE SOURCE

Dégustation de la Géorgie : Un voyage gastronomique et vinicole dans le Caucase par Carla Capalbo 

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