Can I prepare the dough ahead of time?
Yes, you can prepare the dough and shape the boats, then refrigerate them for a few hours before baking. Bring to room temperature before baking.
BREAKFAST
Classic Georgian Adjarian Khachapuri with Egg and Butter
Savor the rich flavors of Georgia with this traditional Adjarian Khachapuri. This iconic boat-shaped bread cradles a warm, bubbling blend of cheeses, crowned with a perfectly cooked sunny-side up egg and a dollop of rich butter. It's a truly satisfying and comforting dish, perfect for a hearty breakfast, brunch, or even a light meal.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 450°F/230°C. Lightly flour a baking sheet.
02
On a lightly floured surface, divide the pizza dough into 2 equal pieces. Roll each piece into an oval shape, about 10-12 inches long.
03
Combine the shredded mozzarella and crumbled feta cheese in a small bowl. Sprinkle half of the cheese mixture evenly over each dough oval, leaving a 1-inch border around the edges.
04
Carefully roll the long edges of each oval inward towards the center, creating a crust. Pinch the ends together to form a boat shape. Transfer the khachapuri boats to the prepared baking sheet.
05
Bake for 10-12 minutes at 450°F/230°C, or until the crust is golden brown and the cheese is bubbly. The cheese should be fully melted and slightly browned.
06
Remove from the oven. Crack 1 large egg into the center of the cheese mixture in each khachapuri boat. Return to the oven and bake for another 3-5 minutes at 450°F/230°C, or until the egg whites are set but the yolk is still runny.
07
Carefully remove from the oven. Immediately place 1 tablespoon of unsalted butter into the center of each khachapuri, allowing it to melt into the hot cheese and egg. Serve hot.
About This Recipe
Savor the rich flavors of Georgia with this traditional Adjarian Khachapuri. This iconic boat-shaped bread cradles a warm, bubbling blend of cheeses, crowned with a perfectly cooked sunny-side up egg and a dollop of rich butter. It's a truly satisfying and comforting dish, perfect for a hearty breakfast, brunch, or even a light meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra golden crust, brush the dough edges with a little olive oil or an egg wash before baking. Don't overcook the egg; a runny yolk is traditional and essential for mixing into the cheese.
Easy Substitutions
Instead of feta, you can use a blend of ricotta and cottage cheese for a milder flavor. For a vegetarian option, ensure your pizza dough is egg-free. Gluten-free pizza dough can also be used.
Storage & Reheating
Adjarian Khachapuri is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently in an oven at 300°F/150°C until warmed through, though the egg yolk will likely be firm.
Serving Suggestions
Serve immediately as a standalone breakfast or brunch. It pairs wonderfully with a simple green salad for a light lunch. A side of pickled vegetables or olives can also complement the rich flavors. Enjoy with a cup of strong black tea or coffee.
Common Mistakes
1. Overfilling the dough: Too much cheese can cause spillage during baking. Use the recommended amount. 2. Not pinching the ends securely: This can lead to the boat shape losing its form. Ensure the ends are well-sealed. 3. Overcooking the egg: The yolk should remain runny. Watch carefully during the final bake. 4. Not serving immediately: The dish is designed to be eaten hot, allowing the butter and egg to meld with the cheese.
Frequently Asked Questions
What kind of pizza dough should I use?
Any good quality store-bought pizza dough will work, or you can use your favorite homemade recipe.
Can I add other toppings?
While traditional Adjarian Khachapuri is simple, you can experiment with a sprinkle of fresh herbs like parsley or dill after baking.
MORE TO KNOW
The key to a perfect Adjarian Khachapuri lies in the cheese blend and the final mixing. Traditionally, a blend of sulguni and imeruli cheeses is used, but mozzarella and feta provide a delicious and accessible alternative. Once served, use a fork to swirl the runny egg yolk and melted butter into the hot cheese, creating a rich, creamy center that's perfect for tearing off pieces of the crust and dipping.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.