Khachapuri (Georgian Cheese Bread) with Kale and Herb Sauce.
Khachapuri (Georgian Cheese Bread) with Kale and Herb Sauce is a traditional Georgian dish very similar to pizza. Essentially, it’s cheese stuffed bread with eggs in the filling. The bread is then torn apart and eaten as an appetizer. It’s made using fresh pizza dough, 3 cheeses, and kale. The dough is then shaped into an oval, and baked in the oven until the cheese is melted and the kale crisp. Each Khachapuri is topped with an egg and eaten warm with fresh herbs. Every last bite is delicious and it makes for a fun an appetizer or easy dinner any night of the week.
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. To sum things up real quick, this is cheese stuffed bread with eggs in the filling. The eggs make the filling extra, extra creamy and mouth wateringly delicious. 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?
I finally did some research, meaning I googled Khachapuri and read about what exactly it is. As mentioned above, it’s a Georgian cheese bread…homemade bread, stuffed with cheese, baked and finished with an egg on top. The egg is not meant to be fully cooked and is 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.
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 this is made 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 cheeses 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!
Like I said, this is really just pizza, but shaped differently, 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!
khachapuri (Georgian Cheese Bread) with Kale and Herby Garlic Sauce.
A traditional Georgian dish very similar to pizza. Made using fresh pizza dough, 3 cheeses, and kale, the dough is shaped into an oval, and baked in the oven until the cheese is melted and the kale crisp. Each Khachapuri is topped with an egg and eaten warm with fresh herbs.
- 1 pound part skim mozzarella, shredded
- 8 ounces feta cheese, crumbled
- 2 cups shredded provolone cheese
- 3 large eggs
- 2 cups shredded Tuscan kale
- 3 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 1 pound pizza dough, homemade or store-bought
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh chopped dill
- 2 cloves garlic, grated
- crushed red pepper flakes
- 2 tablespoons salted butter, at room temperature
1. Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, combine the mozzarella, feta, and provolone. Add 1 egg and mix well to combine.
3. In a small bowl, massage the kale with 1 tablespoon olive oil and a pinch of salt and pepper.
4. Divide the pizza dough in half. On a lightly floured surface, push/roll each dough out into a rough oval shape (about a 10 inches long). Transfer the dough to the prepared baking sheets. Spoon the cheese mixture evenly into the center of each dough, leaving a 1 inch border. Fold the edges over the cheese to enclose the cheese and form a "boat". Top each with kale.
5. Transfer to the oven and bake for 10 minutes or until the crust is golden and the cheese is melting. Remove from the oven and crack an egg into the center of each Khachapuri (you can also just use the egg yolk). Return the Khachapuri to the oven and bake another 3-5 minutes, until the white is just barely set.
6. Meanwhile, in a small bowl, combine the remaining olive oil, basil, parsley, dill, garlic, crushed red pepper, salt and pepper.
7. Remove the Khachapuri and add 1 tablespoon butter to the center of each. Stir the butter and egg into the cheese, this will finish cooking the egg. Brush the herb sauce over the warm Khachapuri. Serve immediately and enjoy!
Our Favorite Recipes
30 Minute Artichoke and Pea Rigatoni Pasta.