The Most Delicious KHACHAPURI with eggs

The Most Delicious KHACHAPURI with eggs

Here is The Most Delicious KHACHAPURI bread with eggs that you can make easily at Home. Khachapuri with eggs is a mouthwatering traditional Georgian dish that has captured the hearts and taste buds of people around the world. This delightful creation combines the satisfying elements of freshly baked bread, a rich and cheesy filling, and the indulgence of a sunny-side-up egg on top.

At its core, khachapuri is a bread that embraces the spirit of comfort food. The dough, often made with simple ingredients like flour, yeast, milk, and oil, is kneaded to perfection and allowed to rise until it becomes a soft, pillowy canvas ready to envelop its flavorful contents.

The hallmark of khachapuri is the cheese filling, which can vary in composition. A harmonious blend of cheeses, such as mozzarella, feta, and the unique Georgian cheese called sulguni, forms a creamy and savory base. These cheeses combine their distinct flavors, creating a medley that’s both tangy and rich. Optionally, a touch of cottage cheese or ricotta can be incorporated for extra creaminess. This luscious cheese mixture fills the heart of the khachapuri, promising a gooey and satisfying experience with each bite.

But the magic doesn’t stop there. On top of this cheesy paradise rests a crown jewel—an egg, its yolk shining like the sun. The egg is strategically placed in the center of the cheese filling, and as the khachapuri bakes, the egg white firms up, while the yolk remains delightfully runny. So, the result is an indulgent, velvety contrast to the hearty cheese, offering a luxurious layer of flavor and texture.

When the khachapuri emerges from the oven, its golden crust exudes a tempting aroma, inviting you to experience its warm embrace. The moment you cut into it, the cheese oozes out, the egg yolk pours forth, and the air is filled with a medley of enticing scents. The process of tearing off pieces of the crust and dipping them into the melty cheese and egg mixture becomes a ritual, combining sensory pleasure with a communal and tactile dining experience.

Khachapuri with eggs is more than just a dish; it’s a celebration of comfort, flavor, and tradition. It’s a dish that brings people together around the table, encouraging them to break bread, share stories, and savor the joy of good food. Whether enjoyed as a hearty breakfast, a satisfying brunch, or a flavorful dinner, khachapuri with eggs is a gastronomic journey that leaves a lasting impression and a desire for more. So, here’s how you can make homemade Adjarian khachapuri with eggs:


For the dough:

  • 2 ½ cups of all-purpose flour
  • 1 tsp of salt
  • 1 tsp of sugar
  • 1 tsp of active dry yeast
  • 1 cup of warm milk
  • 2 tbsp of vegetable oil

For the cheese filling:

  • 2 cups of grated cheese (a mixture of mozzarella, feta, and sulguni cheese if available)
  • 1 cup of cottage cheese or ricotta cheese (optional, for added creaminess)
  • 1 egg

For topping:

  • 4 large eggs
  • 2 tbsp of butter
  • Salt to taste


Making the Dough:

  1. Firstly, in a bowl, combine warm milk and sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy.
  2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and vegetable oil. Mix until the dough comes together.
  3. Then, turn the dough onto a floured surface and knead for about 5-7 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Preparing the Cheese Filling:

  1. Combine the grated cheese, cottage cheese (if using), and egg in a mixing bowl. Mix well to create a creamy cheese mixture.

Assembling and Baking:

  1. Preheat your oven to 400°F (200°C).
  2. Punch down the risen dough and divide it into 4 equal portions.
  3. Then, roll out each piece into an oval shape, about 1/4 inch thick. Place a generous amount of the cheese filling in the center of each dough oval, freeing the edges.
  1. Fold the edges of the dough over the cheese filling to create a boat-like shape, leaving the center open.
  2. Then, carefully transfer the filled khachapuri to a baking sheet lined with parchment paper.
  3. Crack an egg into the center of each khachapuri. The egg yolk should be surrounded by the cheese mixture.
  4. Then, bake the khachapuri in the preheated oven for about 15-20 minutes, or until the crust is golden brown and the egg whites are cooked but the yolks are still slightly runny.

Finishing Touches:

  1. As soon as the khachapuri comes out of the oven, place a tablespoon of butter on top of each egg yolk.
  2. Sprinkle a pinch of salt over the egg yolks.
  3. Finally, serve the khachapuri warm, allowing each person to mix the egg yolk and melted butter into the cheese filling before tearing off pieces of the crust to dip.

Adjarian khachapuri is meant to be a delicious and slightly messy experience, as you tear off the crust and dip it into the cheese and egg mixture. Enjoy this unique and flavorful Georgian dish!



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