Classic Chakshuka with egg
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Ingredients
For the dough:
- 500 g all-purpose flour
- 250 ml warm water
- 7 g active dry yeast (about 2 teaspoons)
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
For the filling:
- 250 g Imeruli cheese (or another white cheese, e.g., feta)
- 150 g mozzarella cheese (or another melting cheese)
- 4 eggs
- 100 g butter
- Salt and pepper to taste
- Chopped herbs (optional)
Instructions
Prepare the dough:
- Dissolve the yeast in warm water with sugar. Let it sit until the yeast activates, and the water becomes frothy.
- In a large bowl, mix flour and salt. Add the dissolved yeast, vegetable oil, and knead the dough. Gradually add water until you have a smooth, elastic dough.
- Cover the bowl with a cloth and let the dough rise for about an hour, or until it doubles in size.
Prepare the filling:
- In a bowl, combine Imeruli cheese and mozzarella, then add 3 eggs. Mix until you get a uniform filling.
- Add salt, pepper to taste, and optionally, chopped herbs. Mix well.
Assembly and baking of Khachapuri:
- Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit).
- Divide the risen dough into 4 parts. Roll out each part into a thin, round layer.
- Place a portion of the cheese filling in the center of each dough round.
- Fold the edges of the dough towards the center, creating round flatbreads with a hole in the middle.
- Place the khachapuri on a baking sheet and crack one egg into the hole in the center.
- Bake the khachapuri in the preheated oven for about 15-20 minutes or until the dough is golden and the egg is hard-cooked.
- Remove from the oven, add a knob of butter on top, sprinkle with fresh herbs if desired, and serve immediately.
Don’t wait any longer and check it out. Recipe for :
* - approximate nutritional values
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