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.
sprinkle of sesame seeds and Mediterranean herbs on crustoptional
shakshuka
6tomatoesfinely diced
2sweet red peppersfinely diced
1yellow onionfinely diced
2clovesgarlicminced or mashed
1tablespoonolive oil
1teaspooncumin seeds
1teaspoonsmoked paprika
1teaspoondried oregano
½teaspoonchili flakesor more to taste
½teaspoonblack pepper
1teaspoonsalt
to assemble and garnish
½cupfeta cheesecrumbled
4egg yolks
2tablespoonfresh parsley chopped
2tablespoonsfresh dillchopped
2tablespoonbutteroptional
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.