Shakshuka Khachapuri

A mashup of two iconic dishes, North African Shakshuka and Georgian Khachapuri.

1.5 hours cook

Serves 4

Spencer Lengsfield
317A0303.jpg

Ingredients

    for the shakshuka sauce
  • 1onion, finely diced
  • 2romano or sweet bell peppers, thinly sliced
  • 1green or red chilli, thinly sliced
  • 400gchopped tomatoes
  • 1 tbsptomato paste
  • 1/2 tspsmoked paprika
  • 1/2 tspground cumin
  • 1/4 tspAleppo pepper or chilli powder
  • 1/4 tspturmeric
  • 1/4 tspras el hanout
  • 1 tbspharissa paste
  • handful feta, crumbled
  • 1 tbspchives, to garnish
  • 2 tsphoney
    • for the khachapuri
  • 43gunsalted butter
  • 227gmilk
  • 1 1/2 tspgranulated sugar
  • 1/2 tspground coriander
  • 1 1/2 tspfine salt
  • 2 tspfast action yeast
  • 330gstrong white bread flour

Khachapuri is a cheese filled bread from Georgia. Often served with a whole egg in the middle, this time the cheese was swapped out for rich tomato and pepper shakshuka sauce. The perfect indulgent breakfast!

Method

  • Start by making the dough. Combine the sugar, salt, and coriander in the bowl of a stand mixer. In a measuring jug, combine the milk and butter, and microwave until the butter has melted.
  • Pour into the stand mixer, and whisk together. Add the flour and yeast, and bring together to form a shaggy dough and let rest for 10 minutes. Once rested, knead on medium speed using a dough hook for around 8 minutes or until smooth and elastic. Transfer to an oiled bowl, cover, and let rise for 1-2 hours or until doubled.
  • Meanwhile, make the sauce. Sauce the onions, peppers, garlic, and chilli with a splash of olive oil over medium heat until soft.
  • Add all the spices, the tomato and harissa pastes, then add the chopped tomatoes. Season with salt and honey, then let simmer on medium/low until thickened, around 20 minutes.
  • Divide the dough into 4, then roll each into an oval shape.
  • Preheat the oven to 190 C.
  • Spoon the sauce into the middle of the dough, fold over the sides and pinch the ends. Cover, and let rise in a warm place for another 20-30 minutes until lightly puffed. Brush with beaten egg, then bake for 10 minutes until starting to set but not quite browned.
  • Make a well in the sauce, then crack in your eggs. Finish with a couple small pats of butter, then pop back into the oven for 15 minutes or until the egg is set and the dough is golden brown.
  • If it's still a bit jiggly, cover with a lid once they come out of the oven and let rest for 5 more minutes.
  • Garnish with feta, chilli, and chives. Enjoy!

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    Spencer Lengsfield

    Spencer Lengsfield

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    Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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