Shakshuka Bread (Shakshuka + Georgian Khachapuri)
Homemade bread surrounding a rich spiced tomato and red pepper filling & topped off with salty feta and creamy egg. It's the perfect marriage of two favourites.
Servings 4
Calories 715kcal
Ingredients
khachapuri dough
- 550 grams flour Equals 4 cups and 6 tablespoons
- 350 ml lukewarm water Equals 1.5 cups
- 7 grams active dry yeast Equals 1 tablespoon, or substitute 20 grams fresh yeast
- 1 teaspoon salt
- 1 egg for eggwash optional
- sprinkle of sesame seeds and Mediterranean herbs on crust optional
shakshuka
- 6 tomatoes finely diced
- 2 sweet red peppers finely diced
- 1 yellow onion finely diced
- 2 cloves garlic minced or mashed
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon chili flakes or more to taste
- ½ teaspoon black pepper
- 1 teaspoon salt
to assemble and garnish
- ½ cup feta cheese crumbled
- 4 egg yolks
- 2 tablespoon fresh parsley chopped
- 2 tablespoons fresh dill chopped
- 2 tablespoon butter optional
Instructions
make the dough
- Add the yeast and water to a large mixing bowl and wait until the yeast blooms i.e. foams up. In another bowl combine the flour and salt.
- Once the yeast has bloomed, add the flour mixture and use a spoon or fork to roughly mix it until it's mostly incorporated. Once incorporated begin to knead it with your hands until it's completely incorporated and has a smooth surface.
- Cover and proof until doubled in volume (at least 2 hours at room temperature or overnight in the fridge).
make the shakshuka
- Sauté the cumin seeds, onion and garlic in olive oil over medium-high heat until aromatic and the onions have begun to brown.
- Add the red pepper, tomatoes and dry seasoning then sauté until the tomato and red pepper have softened and released water / reduced in volume.*
fill and assemble the khachapuri
- Cut the dough into 4 evenly sized balls. Lightly roll out on a well floured surface until around the size, shape and thickness of naan.
- Move the rolled out dough to a parchment lined baking sheet. Roll the outer edges inwards to create the characteristic walled shape, pinching the dough together at the top and bottom to seal it.
- Let the boats proof at room temperature until puffed up (40 minutes to one hour).
Preheat oven to 200 C / 350 F.
- Once the dough boats are proofed, gently apply egg wash (and any garnish on the dough) then spoon the shakshuka into each boat, leaving a spot in the middle for the egg yolk. Crumble the feta in on top of the shakshuka, again leaving space for the egg.**
- Bake the boats until risen and golden (about 35-40 minutes). Remove from oven and drop an egg yolk into each.
- Bake another 3-4 minutes for runny yolks, or 5-6 for firm yolks.
- Garnish with fresh herbs and more feta if desired. Serve while hot with a knob of butter on the egg yolk if desired.
Notes
- * The shakshuka should have a stew-like consistently - if it gets too dry (i.e. there's no liquid left) then add a half cup water and heat through.
- You can also crumble the feta in after baking if you prefer to keep it moist.