Khachapuri Cheese Egg Bread

Khachapuri is a Georgian cheese bread that is perfect for weekend baking or an easy dinner when you want comfort food that truly impresses. With its golden crust, gooey cheese filling, and a just-cooked egg at the center, it is one of those showstopper recipes that draws everyone to the kitchen table.

I still remember the first time I tried khachapuri at a small party. Everyone was huddled around the oven waiting for that moment when the bread came out and the egg yolk got stirred in. That memory makes me want to make it again and again

• Part skim mozzarella cheese: brings meltiness and stretch so be sure to use a block you can shred yourself for best texture
• Feta cheese: adds a salty tang and moisture try to buy a good quality feta in brine for real flavor
• Provolone cheese: gives an extra creamy bite and depth use freshly shredded if possible
• Large eggs: for richness and the signature runny topping always use the freshest eggs for bright yolks
• Tuscan kale: gives earthy flavor and nutrition opt for fresh deep green leaves for the sweetest taste
• Extra virgin olive oil: enhances flavor in the dough and kale choose robust oil for real depth
• Kosher salt and black pepper: bring balance in seasoning go for freshly cracked black pepper
• Pizza dough: is the foundation use a high hydration dough or your favorite store bought brand that is fluffy but still holds shape
• Fresh basil: brightens with its peppery aroma use young leaves for the softest flavor
• Fresh parsley: adds clean herby notes a bundle of flat leaf parsley works best
• Fresh dill: gives an unmistakable fresh taste always go for dill that is vibrantly green
• Garlic: gives punch use fresh cloves and grate for even distribution
• Crushed red pepper flakes: boost flavor with mild heat use more or less to your spice preference
• Salted butter: creates richness in the final stir the softer the butter the easier to mix

Step-by-Step Instructions

Prepare the oven and pans:

Preheat the oven to four hundred fifty degrees Fahrenheit and line two baking sheets with parchment paper. Properly preparing the pans helps avoid sticking and ensures an evenly baked crust

Mix the cheeses and egg:

In a medium bowl combine mozzarella feta and provolone. Add one egg and mix thoroughly making sure all the cheese binds together. The right blend gives a perfectly gooey center

Massage the kale:

In a small bowl massage the kale with one tablespoon olive oil a pinch of salt and pepper. Press gently between fingers for about a minute to soften and tenderize the leaves

Shape the dough:

Divide the pizza dough in half. On a lightly floured surface roll or stretch each piece into an oval about ten inches long. Transfer each to a parchment lined baking sheet. This helps form the iconic boat shape

Fill and form the boats:

Spoon the cheese mixture evenly into the center of each dough oval leaving a border of about one inch all around. Fold and pinch the edges over the cheese toward the middle forming a boat shape that keeps the filling inside. Top with the massaged kale

Bake the base:

Place the baking sheets in the oven and bake for ten minutes or until the crust turns golden and the cheese is bubbling. This parbakes the dough and gets the cheese melting without overcooking the egg

Add the egg and finish baking:

Remove the sheets from the oven. Crack one egg into the center of each khachapuri or just the yolk if you prefer a runnier end result. Return to the oven for another three to five minutes taking care not to overcook the egg. The white should be just set

Make the herb sauce:

In a small bowl combine the remaining olive oil with chopped basil parsley dill grated garlic and crushed red pepper flakes plus a pinch of salt and pepper. Stir well so the oil infuses with the herbs

Final finishing touch:

As soon as the khachapuri come out of the oven immediately add one tablespoon butter to the center of each boat. Gently stir the melted butter and warm egg into the cheese filling. Brush the herb oil over the crust while still warm and serve at once

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The mozzarella is my favorite part since it stretches when you tear into the bread. My family always fights over who gets the oozing center that is full of eggy cheese

Storage Tips

Khachapuri is best eaten hot and fresh so you get the signature runny egg. If you have leftovers let them cool fully before storing in an airtight container in the fridge. Reheat by wrapping in foil and baking at three hundred fifty degrees until warm. If freezing wrap each boat tightly in plastic or foil and place in a zip top bag. Thaw overnight in the fridge before reheating

Ingredient Substitutions

No Tuscan kale You can use baby spinach or Swiss chard. Want less cheese Try swapping in part skim ricotta or even goat cheese for part of the mozzarella. Store bought pizza dough works just fine but if you want to make dough from scratch a high hydration dough will give the best chewy results. If you cannot find fresh dill use extra basil and parsley

Serving Suggestions

Khachapuri is a meal on its own but it pairs wonderfully with crisp fresh salads such as sliced cucumber and tomato dressed simply with olive oil and lemon. For brunch serve it with citrus fruit or a bowl of plain yogurt. For a party slice it into strips for a hearty appetizer. Add a drizzle of hot honey for an extra burst

Cultural Roots

Khachapuri is a staple from the Republic of Georgia and each region has its own twist on this iconic bread boat. The version with the egg cooked on top is called Adjaruli khachapuri and it is often eaten by tearing off bread from the sides and dipping it into the molten center. It is comfort food that brings people together in both traditional and modern settings

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Frequently Asked Questions

→ Which cheeses work best in Khachapuri?

A mix of mozzarella, provolone, and feta will yield a creamy, flavorful filling that melts perfectly and balances saltiness.

→ Can kale be substituted in this dish?

Yes, spinach or chard can be used instead of kale, offering a similar texture and mild flavor alongside the cheese filling.

→ How should the eggs be cooked in Khachapuri?

Bake until egg whites are barely set for a soft yolk. Stirring into the cheese at the end finishes cooking for a creamy result.

→ Is homemade or store-bought dough better?

Both work well; homemade offers a more rustic touch, while store-bought saves time without sacrificing flavor or texture.

→ What herbs complement the final dish?

Basil, parsley, and dill give the bread a fresh, aromatic finish when brushed on as an herbed olive oil sauce.