Garlic Bread Khachapuri

Cheesy and satisfying, this easy khachapuri recipe will satisfy your cravings—and comes together with far less time and labor than the original.

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Prep Time 20

Cook Time 15

Meal Type Appetizer, Main Course, Snack

Good For Georgian

Yield servings

1-2 servings leftover garlic cheese bread or:
1 loaf French or Italian bread (sliced lengthwise)
1 stick (112g) unsalted butter (softened)
1-2 teaspoons garlic powder or:
2-3 cloves fresh garlic (minced)
2-4 large eggs
2 cups (240g) shredded cheese (If you have access to authentic Georgian cheeses, use 2 parts Imeretian cheese to 1 part Sulguni cheese. Otherwise, just use 2 parts mozzarella to 1 part feta—or whatever you have on hand.)

Preheat your oven to 400°F (200°C). If you are using leftover garlic cheese bread, skip to step 3.
Transfer your bread to a sheet pan lined with foil.

Make the garlic butter by mixing it with the garlic powder or fresh garlic until thoroughly combined. If I am using fresh garlic, I like to grind it into a paste with a mortar and pestle before mixing it with the butter.

Using a spoon or your hands, scoop a section of bread out without piercing the bottom crust (this is where you will drop your egg).
The hole should be longer and wider than you think—if you do not give the egg enough room to spread out, the white will not set fully, while the yolk will overcook. Scoop out a section for as many eggs as you want to use.

If you are making your own garlic bread, spread the butter generously over the bread and top with cheese.
Drop your egg into the hole you have prepared.

How long to bake your egg depends on the size of the hole you have prepared and the size of your egg. For a runny to medium yolk, bake around 8-10 minutes.
You may also wish to run it under the broiler for 2-3 minutes to brown the cheese. Keep a careful eye on your egg—you want a jiggly yolk and a fully set white.
If desired, top with a pat of butter before eating—mix it with the yolk for a more khachapuri-like experience.