This Shakshuka Khachapuri brings together the bold flavors of spiced tomato and red pepper shakshuka with the pillowy, cheese-filled goodness of Georgian khachapuri. The result? A stunning bread boat filled with a savory, smoky, and slightly tangy tomato base, topped with creamy feta and rich egg yolk. Every bite is a perfect harmony of flavors—ideal for tearing, dipping, and savoring.
This fusion dish is perfect for brunch, dinner, or any meal where you want to impress with something special. Serve it with a side of fresh herbs, a drizzle of olive oil, or even a little butter for extra indulgence. Whether you’re a fan of traditional shakshuka or the cheesy comfort of khachapuri, this dish is a must-try for lovers of global cuisine.
Full Recipe:
For the Dough:
- 4 cups + 6 tbsp all-purpose flour
- 1 ½ cups lukewarm water
- 1 tbsp active dry yeast (or 20g fresh yeast)
- 1 tsp salt
- 1 egg (for egg wash, optional)
- Sesame seeds & Mediterranean herbs (optional)
For the Shakshuka Filling:
- 6 tomatoes, finely diced
- 2 sweet red peppers, finely diced
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp chili flakes (adjust to taste)
- ½ tsp black pepper
- 1 tsp salt
For Assembly & Garnish:
- ½ cup feta cheese, crumbled
- 4 egg yolks
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp butter (optional)
Directions:
Prepare the Dough: In a mixing bowl, dissolve yeast in lukewarm water and let bloom (foam). In a separate bowl, mix flour and salt. Add the yeast mixture and mix until shaggy. Knead for 5 minutes until smooth. Cover and let rise until doubled (about 2 hours).
Make the Shakshuka: Heat olive oil in a pan over medium heat. Sauté cumin seeds, onion, and garlic until aromatic and slightly browned. Add red peppers, tomatoes, and dry seasonings. Simmer until softened and stew-like. If too dry, add ½ cup water.
Shape the Dough: Divide risen dough into 4 equal balls. Roll each out to the size of naan bread and transfer to a parchment-lined baking sheet. Shape into a boat by rolling the edges inward and pinching the ends together. Let proof for another 40-60 minutes.
Assemble: Preheat oven to 350°F (175°C). Brush the dough boats with egg wash, then spoon shakshuka filling inside, leaving space in the center for eggs. Crumble feta on top.
Bake: Bake for 35-40 minutes until golden. Remove from the oven, carefully drop an egg yolk into the center of each, and return to bake for 3-4 minutes (for runny yolks) or 5-6 minutes (for firmer yolks).
Finish & Serve: Garnish with fresh parsley and dill. Serve hot with an optional knob of butter in the center.
Prep Time: 40 minutes | Cooking Time: 45 minutes | Proofing Time: 2 hours | Total Time: 4 hours 10 minutes
Kcal: 715 kcal | Servings: 4 servings
Shakshuka Khachapuri: A Perfect Fusion of Georgian and Middle Eastern Flavors
Shakshuka Khachapuri is an irresistible combination of two iconic dishes: shakshuka, the beloved Middle Eastern spiced tomato and egg dish, and khachapuri, the famous Georgian cheese-filled bread boat. This fusion dish brings together the best of both worlds—flaky, golden-brown bread cradling a rich, smoky tomato sauce, creamy feta cheese, and a perfectly runny egg yolk. Whether you enjoy it for breakfast, brunch, or dinner, this dish is a showstopper that satisfies any craving for comfort food with a bold, international twist.
The Origins of Shakshuka and Khachapuri
Both shakshuka and khachapuri have long, rich histories in their respective regions. Shakshuka is a staple across North Africa and the Middle East, particularly in Israel, Tunisia, and Turkey. Traditionally, it consists of a spiced tomato and red pepper sauce simmered to perfection and topped with poached eggs. It is often served with bread for scooping up every bit of its bold, zesty flavors.
On the other hand, khachapuri is a fundamental part of Georgian cuisine. There are many regional variations of this cheese-filled bread, but one of the most famous is Adjaruli Khachapuri, which is shaped into an open boat and filled with a mixture of cheeses and a raw egg yolk that is stirred in just before eating. The bread is torn off piece by piece and dipped into the rich, gooey center.
By merging these two beloved dishes, Shakshuka Khachapuri elevates their flavors to create a one-of-a-kind meal that is both satisfying and deeply flavorful.
What Makes Shakshuka Khachapuri Special?
Unlike standard shakshuka, which is typically served in a skillet with bread on the side, this fusion dish bakes the shakshuka directly inside the dough, allowing the sauce’s flavors to infuse the bread while it bakes. The contrast between the crispy, golden crust and the rich, saucy center makes each bite unforgettable. The combination of the savory tomato and red pepper base, the briny feta, and the creamy, runny egg creates an incredibly well-balanced dish that is both hearty and sophisticated.
Additionally, this dish is highly versatile. While it is already packed with flavor, you can customize it to suit your taste. Whether you prefer more spice, additional herbs, or a different cheese blend, Shakshuka Khachapuri is a dish that welcomes personalization.
The Key Components of Shakshuka Khachapuri
The Dough
The dough used in this recipe is similar to traditional khachapuri dough, made with flour, yeast, water, and salt. It is left to proof until it becomes light and airy, giving the bread a soft yet sturdy structure. The dough is shaped into a boat, ensuring it holds the shakshuka filling while baking. For extra flavor, some variations incorporate sesame seeds or Mediterranean herbs on the crust.
The Shakshuka Filling
A great shakshuka filling is flavorful, slightly smoky, and rich in texture. This recipe uses a combination of ripe tomatoes and sweet red peppers to create a well-balanced sauce. Cumin seeds, smoked paprika, oregano, and chili flakes bring warmth and depth to the dish, while garlic and onions provide a robust aromatic base.
The Cheese and Egg
Feta cheese is crumbled on top of the shakshuka before baking, adding a tangy, salty contrast to the tomato sauce. Some variations also include mozzarella or sulguni cheese for extra richness. The egg yolk, which is added at the end of the baking process, brings creaminess to the dish, making it even more indulgent.
Tips for Perfecting Shakshuka Khachapuri
1. Use High-Quality Tomatoes and Peppers
Since the shakshuka filling is tomato-based, the quality of your ingredients matters. Use ripe, fresh tomatoes whenever possible, or opt for high-quality canned tomatoes if fresh ones are not in season. Sweet red peppers add natural sweetness and balance out the acidity of the tomatoes.
2. Let the Dough Proof Properly
Proper proofing is essential for achieving the light, airy texture that makes khachapuri so irresistible. Allow at least two hours for the dough to rise at room temperature or proof it overnight in the refrigerator for even better flavor development.
3. Season Well
Spices are what make shakshuka truly shine. Don’t skip the cumin, smoked paprika, and oregano, as they add complexity and depth to the dish. Adjust the chili flakes to your spice preference—add more for heat or reduce them for a milder flavor.
4. Bake the Egg Yolk Just Right
For the perfect runny yolk, bake the khachapuri for 3-4 minutes after adding the egg yolk. If you prefer firmer yolks, leave it in for 5-6 minutes. Keep an eye on the oven, as the egg will go from runny to fully cooked very quickly.
5. Serve It Fresh and Hot
Shakshuka Khachapuri is best enjoyed straight out of the oven. The contrast between the warm, crispy bread, the rich shakshuka filling, and the soft egg yolk is what makes this dish truly exceptional.
Serving Suggestions
This dish is delicious on its own, but you can take it to the next level with these serving ideas:
- Pair it with fresh sides: Serve with a crisp cucumber and tomato salad, olives, or hummus to add freshness and texture.
- Drizzle with olive oil: A light drizzle of high-quality extra virgin olive oil enhances the flavors.
- Add a dollop of labneh or yogurt: The creaminess of yogurt or labneh balances the bold spices in the shakshuka.
- Sprinkle extra herbs: Fresh parsley, dill, or cilantro give the dish a final touch of vibrancy.
Why You’ll Love This Dish
- It’s a perfect balance of flavors: The smokiness of the shakshuka, the tanginess of the feta, the richness of the egg yolk, and the fluffiness of the bread all come together harmoniously.
- It’s visually stunning: The golden crust, vibrant red sauce, and bright egg yolk make this dish a true centerpiece.
- It’s a fun dish to share: Tear off pieces of bread and dip them into the filling—perfect for a communal meal with family or friends.
- It’s customizable: You can experiment with different cheeses, herbs, or spice levels to make it your own.
Conclusion
Shakshuka Khachapuri is a must-try dish for anyone who loves bold flavors and hearty, comforting meals. By bringing together the best elements of Middle Eastern and Georgian cuisine, this recipe offers a delicious fusion that is both unique and deeply satisfying. Whether you’re serving it for breakfast, brunch, or dinner, it’s guaranteed to impress with its incredible taste and stunning presentation.
This dish embodies the beauty of culinary fusion—where traditional recipes meet new influences to create something extraordinary. Once you try it, it’s sure to become a staple in your kitchen, perfect for cozy mornings, special gatherings, or whenever you want to indulge in something truly delicious.