Armenia: Jilbour

If you haven't gathered as much from the recipes I post, I'll just say it. I adore stews. Put some ingredients together in a pot, turn up the heat, and watch it transform into healthy comfort food.

I'm always looking for new stews to try. Jilbour, an Armenian egg stew caught my eye for these reasons. It came out great! The eggs give it a hearty, almost creamy consistency.

Ingredients:

1 tbsp. olive oil or butter

1 medium to large onion, chopped

Approx. 7 mint leaves, chopped

6-7 roma tomatoes, chopped

.75 cup water

1 tsp. salt

A few dashes of pepper to taste

4 eggs

Serves 4

Step 1: In a medium saucepan, cook onions in olive oil or butter until soft (5-10 minutes).

Step 2: Add mint, tomatoes and water, and bring to a bowl.

Step 3: Reduce heat to a simmer and stir in salt and pepper.

Step 4: Continue to simmer for about 10 minutes, stirring occasionally and pressing tomatoes against the side of the pot with a spoon.

Step 5: Make spaces for the eggs by pushing tomatoes and onions aside with a spoon. Crack eggs into mixture.

Step 6: Continue to simmer until egg whites are cooked through, and egg yolk is cooked to taste.