Spicy Georgian Adjarian Khachapuri with Runny Egg
Indulge in this traditional Georgian dish with a spicy twist, where gooey cheese and a runny egg meet in a delightful bread boat.
Preparation
Get these tasks done before you start cooking.
Preparing the Dough
- 1
Mix dry ingredients
In a bowl, mix the flour, salt, and yeast.
- 2
Add liquids and knead
Gradually add the warm water and olive oil, kneading until a smooth dough forms.
- 3
First rise
Cover and let rise in a warm spot for 1 hour or until doubled in size.
Tip: Ensure the dough is fully elastic before rising to avoid tearing.
Mixing the Cheese Filling
- 1
Combine cheeses and chili flakes
In a bowl, combine the feta, Muenster, and mozzarella cheeses with the chili flakes.
Tip: Use a mix of cheeses for the best melt and flavor.
- 2
Mix thoroughly
Mix well to ensure even distribution of the chili flakes.
How to Make Spicy Georgian Adjarian Khachapuri with Runny Egg
Total time: 3 h 20 min · Yields 4 servings
- 1
Shape the Khachapuri
Divide the dough into four equal portions; shape each into an oval and make a boat-like structure.
- 2
Fill the boats
Spread the cheese mixture evenly inside, leaving a border for the crust.
- 3
Bake to perfection
Preheat the oven to 230°C (450°F). Place the dough boats on a lined baking tray and bake for 12 minutes, adding an egg on top during the last 5-7 minutes.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days.
Can I make this ahead?
You can prepare the dough a day ahead and refrigerate after the first rise.
What can I use if I can’t find Muenster cheese?
Substitute Muenster with a mild cheese like Havarti or Monterey Jack.
Can I make this dish less spicy?
Yes, simply reduce or omit the chili flakes from the cheese filling.
How do I reheat leftovers without losing texture?
Reheat in an oven at 180°C (350°F) for 10 minutes until the cheese is gooey again.
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