Shakshuka Khachapuri

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!