I know, what on Earth is Khachapuri? Trust me, I debated back and forth about just what to call this recipe. Only because I wanted you guys to have an idea of exactly what this recipe is. I had to spend some time on Google to get more info. But to sum things up real quick, essentially Khachapuri is bread with cheese inside and eggs in the filling. The eggs make the filling extra, extra creamy and mouth-wateringly delicious. It also has an egg on top that’s not fully cooked and gets stirred into the hot cheese. The cheese finishes cooking the egg and it creates a deliciously creamy, melted cheese stuffed bread. The idea is similar to an Italian carbonara, but minus the pasta and plus the bread. If you follow any food accounts on Instagram, you most likely have seen a photo of Khachapuri while scrolling through your feeds. It’s kind of a popular dish right now. It’s also a recipe that I’ve been wanting to create at home for a long time. I mean, what’s not to love about cheese stuffed bread, you know? Sounds amazing, right?
I wanted to make a version of Khachapuri, but I wanted to add some greens and color to my bread. Enter my version of Khachapuri with Tuscan kale, 3 cheeses, and a simple herby garlic sauce. It’s honestly one of the best recipes I’ve created in a long time. I am SO excited about it for many reasons. One, it is SO GOOD. Two, it’s different. Lately I’ve been a little uninspired by recipes. I create so many recipes that sometimes I feel as though I’ve done it all. So it’s recipes like this bread, the ones that are authentically different, that have me the most excited. Many more recipes like this to come, as I’m having fun exploring other cultures and cuisines at the moment. Hoping to inspire you all to experiment with them!
Anyway, let’s talk recipe details. Traditionally you make Khachapuri with more of a fluffy homemade bread dough. To me, that sounded just a little bit too bready, so I used homemade pizza dough, it worked perfectly. The filling is what’s most important. It’s a mix of multiple kinds of cheese and eggs. Yes, eggs, I know that sounds odd, but the eggs create almost a custard-like filling, similar to a quiche, but looser and cheesier. I used a mix of mozzarella and feta, both of which are very traditional. I also added provolone, because I wanted a sharper flavor. You can use your favorite combo of whatever cheeses you like, just make sure you use a good melting cheese. That said, I particularly love the combo I used…so maybe start with that.
The cheese is mixed with an egg and then stuffed into the pizza dough. This might sound fancy, but if you can make pizza, you can make this. It’s honestly the same thing, just a different shape. Once you have the bread shaped, bake it just as you would a pizza. Once the cheese has melted, add an egg to the top and bake a few minutes more. While everything is baking, mix up some fresh herbs for topping. Then simply remove the bread from the oven, mix the runny yolk with the cheese, top with herbs, and enjoy!
Again, this Khachapuri (Georgian Cheese Bread) is really just pizza in a different shape, and with the addition of eggs. I know my explanation is a little confusing, so I’m hoping the photos say it all. The bottom line is that you really just need to make this bread. Or pizza, or whatever you’d like to call it. The bread is soft, the center warm and cheesy, and the herbs on top seal the deal. You really can’t beat this. Fun for any night of the weekend, but especially on a weekend!
If you make this Khachapuri (Georgian Cheese Bread), be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
