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Khachapuri (Georgian Cheese Bread) with Kale and Herb Sauce is a traditional Georgian dish very similar to pizza. Khachapuri uses fresh pizza dough, 3 cheeses, and kale. The dough is in the shape of an oval, and baked in the oven until the cheese is melted and the kale crisp. Each Khachapuri has an egg on top and is best eaten warm with fresh herbs. The bread is torn apart and eaten as an appetizer. Every last bite is delicious and it makes for a fun an appetizer or easy dinner any night of the week.

overhead photo of Khachapuri (Georgian Cheese Bread) with Kale and Herb Sauce

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?

Khachapuri (Georgian Cheese Bread) with cheese before adding kale and before baking

Khachapuri (Georgian Cheese Bread) with Kale before baking

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!

side angled photo of Khachapuri (Georgian Cheese Bread) with Kale and Herb Sauce

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.

overhead close up photo of Khachapuri (Georgian Cheese Bread) with Kale and Herb Sauce

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!

overhead close up photo Khachapuri (Georgian Cheese Bread) with Kale and Herb Sauce

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!

Khachapuri (Georgian Cheese Bread) with Kale and Herb Sauce being torn apart

single piece of Khachapuri (Georgian Cheese Bread) with Kale and Herb Sauce

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.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 709 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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! 
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  1. Tieghan, you’re young, but you’ve been at this awhile and I know I’m not the first point out a lack of cultural sensitivity here. It’s subtle, but when you say things like, “What on Earth is Khachapuri,” “to me, that sounded just a little bit too bready,” and “yes eggs, I know that sounds odd,” you’re signaling otherness to your largely white American audience by noting the “strangeness” of a beautiful Georgian dish. Why is it strange? Because it is not from Western Europe? I don’t mind that your recipe is derivative; I mind because when you draw culinary inspiration from other cultures, you can do so with respect and deference or you can whitewash your interpretation by neglecting to offer any information about khachapuri’s very long history. Calling it “really just pizza in a different shape” is cultural appropriation and an insult to Georgia’s national dish.

  2. My husband is from the country of Georgia and we just LOVE seeing everyone representing his homeland and adding their little twists to the recipes. Cant wait to try this!