Georgian-Style Khachapuri Egg Bread with Spicy Tomato Dip

Georgian-Style Khachapuri Egg Bread with Spicy Tomato Dip

Bold Bread Boats

According to Andrew Freeman & Co., Khachapuri is the internationally-inspired dish of the year. This baked Georgian delight is a cheese-filled bread boat with a runny egg that’s mixed tableside. It is surprisingly simple to make and can include a variety of additional toppings for a unique signature, such as fresh asparagus and scallions.

With a bright runny yolk serving as both a topping and a dip element, it’s essential to utilize the highest quality eggs. Ebenshade Farms Cage-Free Eggs are produced from flocks raised in a cage-free environment on a family farm in Pennsylvania and gathered, washed, and graded daily to ensure the freshest quality. Make a bold statement to your customers by highlighting your commitment to cage-free eggs along with other “better-for-you” ingredients. Cobblestreet MKT. Natural Sharp White Cheddar Cheese is a premium cheese that exceeds industry standards. Its mild flavor and pre-sliced convenience makes it an ideal filling for this bold and wholesome bread.

 

Georgian-Style Khachapuri Egg Bread with Spicy Tomato Dip
Khachapuri bread with cheddar cheese, garlic, asparagus, scallion, and feta cheese filled center, topped and baked with a cage-free brown egg. Served with a side of spicy tomato dip.
Servings
1loaf
Servings
1loaf
Georgian-Style Khachapuri Egg Bread with Spicy Tomato Dip
Khachapuri bread with cheddar cheese, garlic, asparagus, scallion, and feta cheese filled center, topped and baked with a cage-free brown egg. Served with a side of spicy tomato dip.
Servings
1loaf
Servings
1loaf
Ingredients
Khachapuri Bread
For Serving
Servings: loaf
Units:
Instructions
Khachapuri Bread
  1. Combine oil, salt, yeast, sugar, and ½ cup warm water in a mixer with dough hook attached; mix on low speed until dry ingredients are dissolved, about 3 minutes. Add flour; mix on medium speed until a smooth dough forms, about 3 minutes.
  2. Transfer dough to oiled bowl; cover and let rise in a warm place until doubled in size, about 1 hour.
  3. Transfer dough to lightly floured parchment paper; roll out to 10-inch circle. With hands, roll 2 edges of circle toward the center to form a boat shape, leaving about a 4 x 6-inch oval-shaped opening in the center; pinch the 2 narrow ends of dough and twist to seal. Let rise, uncovered, on an oiled sheet tray for 15 minutes.
Spicy Tomato Dip
  1. Toast walnuts in a sauté pan over medium heat until fragrant, about 3 minutes, stirring frequently; pulse in a food processor to coarse crumbs, about 30 seconds. Transfer walnuts to a bowl.
  2. Process remaining ingredients in a food processor until almost smooth, about 1 minute. Heat tomato mixture in a saucepot over medium heat until slightly thickened, about 10 minutes; stir in walnuts. Refrigerate in an airtight container up to 6 days. Makes about 2 cups.
For Serving
  1. Brush Khachapuri Bread with oil; fill center with Cheddar cheese, garlic, asparagus, scallion and feta cheese. Bake at 550°F until light golden brown, about 15 minutes.
  2. Crack egg into ramekin; pour into center of bread being careful to keep yolk intact. Bake until egg white is set, about 3 minutes. Serve Khachapuri Bread with Spicy Tomato Dip.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Olive Oil #370860

Kosher Salt #340657

Instant Dry Yeast #389945

Granulated Sugar #380424

All-Purpose Flour #381254

Walnut Pieces #032877

Garlic Cloves #097205

Canned Diced Tomatoes #225064

Fresno Chili Peppers #009425

Fresh Horseradish #099308

White Wine Vinegar #909772

Ground Coriander #036360

Cobblestreet MKT. Natural Sharp White Cheddar Cheese #035922

Asparagus #097032

Scallions #097471

Feta Cheese #019148

Ebenshade Farms Cage-Free Brown Eggs #045986