Georgian Cheese Bread with a Runny Egg Center (Khachapuri)

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Introduction:

Khachapuri Adjaruli is a beloved dish from the country of Georgia. Shaped like a boat, this bread is filled with a rich cheese mixture and topped with a runny egg and melted butter. It’s best eaten hot, tearing off pieces of bread and swirling them into the molten cheese and yolk. A show-stopper for brunch or a cozy dinner, this dish is both indulgent and comforting.

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Origin:

Khachapuri originates from Georgia, a country in the Caucasus region, and comes in many regional varieties. The Adjaruli version hails from the Adjara region on the Black Sea coast. Its signature boat shape and sunny egg center reflect the region’s seafaring traditions.

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Ingredients (for 2 servings):

For the dough:

  • 2 cups (250g) all-purpose flour
  • ¾ cup (180ml) warm water
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp active dry yeast
  • 1 tbsp olive oil

For the cheese filling:

  • 1 cup shredded mozzarella cheese
  • 1 cup crumbled feta cheese (or traditional sulguni/imereuli if available)
  • ¼ cup ricotta or farmer’s cheese (optional but creamy)

Topping:

  • 2 eggs (1 for each bread)
  • 2 tbsp unsalted butter, cubed

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Optional Ingredients:

  • Fresh herbs (parsley or dill) for garnish
  • Chili flakes for a spicy kick
  • Garlic butter for brushing the crust
  • Sour cream or yogurt on the side

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Instructions:

1. 

Make the Dough:

  1. In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
  2. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Knead until a soft dough forms (about 8–10 minutes).
  3. Cover and let rise in a warm place for 1–1.5 hours, until doubled in size.

2. 

Prepare the Filling:

  • In a bowl, mix mozzarella, feta, and ricotta until combined. Set aside.

3. 

Shape the Khachapuri:

  1. Preheat oven to 475°F (245°C). Place a baking sheet or pizza stone inside to heat.
  2. Punch down the dough and divide it into two portions.
  3. Roll each piece into an oval about 10 inches long.
  4. Roll the long edges inward toward the center to form a boat shape, pinching the ends to seal.

4. 

Fill and Bake:

  1. Transfer the shaped dough onto parchment paper.
  2. Fill the center with the cheese mixture.
  3. Bake for 12–14 minutes, until the bread is golden and cheese bubbling.

5. 

Add the Egg:

  1. Carefully crack one egg into the center of each bread.
  2. Return to the oven for 3–4 minutes, until the white is just set but the yolk is still runny.
  3. Remove and immediately place butter cubes on top.

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Tips for Success:

  • Use high-moisture mozzarella and authentic Georgian cheese if available.
  • Do not overbake the egg—its runny yolk is the highlight!
  • Make sure the dough rests enough to become soft and elastic.
  • Preheating the oven (and stone if used) is key for crispy crust.

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Serving Recommendations:

  • Serve hot, straight from the oven.
  • Tear off crust and dip into the gooey center.
  • Pair with a fresh tomato salad, pickled vegetables, or a glass of dry white wine.

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Nutrition (per serving, approx.):

  • Calories: 600–750
  • Protein: 25–30g
  • Carbohydrates: 45–50g
  • Fat: 35–40g
  • Fiber: 2g
  • Calcium: ~20% of daily needs
    (Note: Varies based on cheese and exact portions)

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