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.
PREPARATION 15 minutes
COOK 30 minutes
600g green, string or runner beans
4 tbsp extra virgin olive oil
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.
Tasting Georgia: A Food and Wine Journey in the Caucasus by Carla Capalbo
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