Mama Living Abroad

Khachapuri Shakshuka

Khachapuri Shakshuka

I just love a good bread! And this recipe combines two of my favorite dishes – Khachapuri (Georgian cheese bread) and Shakshuka (poached eggs in tomato sauce). This Khachapuri starts with a soft dough that is shaped into a boat. The boat is then filled with tomato sauce which bakes into bubbly goodness. To finish the bread off, an egg is cracked into the boat and baked for a couple of more minutes before serving. This is a great dish for any time of the day. I love ripping off chunks of the crust and plunging them into the tomato sauce and runny egg.

What is Khachapuri?

Khachapuri is also known as Georgian Cheese Bread. Khachapuri is a warm boat-shaped yeast bread stuffed with multiple different kinds of cheese and an egg in the center. Different regions in Georgia have different variations of Khachapuri. 

How to Make Khachapuri

Make the dough:

In the bowl of a standing mixer with a dough hook, put flour and yeast, and mix for one minute. Add sugar, milk, water, olive oil, and salt, and process for 7 minutes at low speed. If the dough is dry, add a little milk/water. The dough should be smooth and not sticky. Place the dough in a greased bowl. Cover with a kitchen towel and let the dough rise until doubled (place the bowl somewhere warm).

Shaping and Filling of the Khachapuri:

Separate the dough into 4-6 equal pieces. On a lightly floured surface, roll each piece of dough into a thin circle using a rolling pin. Using your fingers, roll and press two opposite sides of the circle a few inches into the center, building sides up, then press and pinch the narrow ends together to form two points. Thus, creating an oval boat with an eye-like shape. Place the Khachapuri on the prepared baking sheet. Place 2-3 tablespoons of the tomato sauce into the center of the dough boat, spreading it into an even layer. Brush the sides of Khachapuri with water and sprinkle some sesame seeds.

Bake

Place Khachapuri in the oven for 10-15 minutes until the crust begins to brown and the cheese is melted. Remove pan from oven. Crack an egg into the middle of each boat and drizzle a tiny bit of olive oil on top. Bake until the eggs are partially set (3 to 8 minutes) depending on how firm you want them.

Garnish:

Remove the pan from the oven and sprinkle salt, pepper, and parsley. Serve immediately. For traditional Khachapuri, add a piece of butter once it comes out of the oven.

More Recipes You’ll Love:

Khachapuri (Georgian cheese bread)

Shakshuka

Egg In a Bagel Hole

All opinions are always 100% honest and my own. Links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn’t cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!

Khachapuri Shakshuka

This is a great dish for any time of the day. I love ripping off chunks of the crust and plunging them into the tomato sauce and runny egg.
Kosher, Pareve
Tried my recipe?Mention @mamalivingabroad or tag #mamalivingabroad!
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: Georgian, Middle Eastern
Keyword: Easy dinners, family night
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 4

Ingredients

For the dough:

  • 3 1/2 cups (500 grams) all-purpose flour a little more for dusting
  • 1 tablespoon (10 grams) active dry yeast
  • 2 tablespoons (20 grams) granulated sugar
  • 1/4 cup (60 ml) milk
  • 1 cup (240 ml) lukewarm water
  • 1/4 cup (60 ml) olive oil
  • 1 teaspoon salt
  • cooking spray

For the filling:

For garnish:

  • salt and pepper to taste
  • sesame seeds
  • chopped parsley optional

Instructions

The dough:

  • In the bowl of a standing mixer, combine flour and yeast and mix for one minute.
  • Add sugar, milk, water, olive oil, and salt and mix for 7 minutes at low speed. If the dough is dry, add a little more milk or water. The dough should be smooth and not sticky.
  • Grease the dough with a little oil, cover with a kitchen towel and let the dough rise until doubled (place the bowl somewhere warm) for about an hour to two hours.

Shaping and filling the Khachapuri:

  • Preheat oven to 400°F/200°C.
  • Separate the dough into 4-6 equal pieces.
  • Line a sheet pan with parchment paper; set aside.
  • On a lightly floured surface, roll each piece of dough into a thin circle using a rolling pin.
  • Using your fingers, roll and press two opposite sides of the circle a few inches into the center, building up the sides. Next, press and pinch the narrow ends together to form two points. This will create an oval boat with an eye-like shape. Place the Khachapuri on the prepared sheet tray.
  • Generously spread tomato sauce into the center of each dough boat, spreading it into an even layer.
  • Brush the sides of Khachapuri with water and sprinkle some sesame seeds.

Baking:

  • Place Khachapuri in the oven for 10-12 minutes or until lightly golden.
  • Remove pan from oven. Crack an egg into the middle of each boat and drizzle a tiny bit of olive oil on top.
  • Bake until the eggs are partially set (3 to 8 minutes, depending on how firm you want them).

Garnish:

  • Remove the pan from the oven, sprinkle with salt, pepper, and parsley.
  • Serve immediately with olives and a salad on the side.

2 comments

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

Popular Right Now