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

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.

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.

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).