- 4 cups flour + more for dusting
- 2 cups lukewarm water
- 2 tsp active dry yeast
- 2 tsp Herbamare seasoning salt or 1/2 tsp regular salt
- 1 egg for eggwash (optional)
- Sprinkle of sesame seeds and Mediterranean herbs on crust (optional)
- 6 or so plum sized tomatoes
- 4 medium sized sweet red peppers + 1 green chili pepper (optional)
- 1 yellow onion, finely diced
- 3 cloves garlic, minced or mashed
- Olive oil
- 2 tbsp tomato paste
- 1–2 tsp seasoning salt or 1/2 tsp regular salt
- 1.5 tsp Mediterranean herb blend (equal parts dried oregano, mint and rosemary)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp curry powder
- 1/4 tsp black pepper
- 4 eggs
- 1/2 cup crumbled feta cheese for topping
- 1 tbsp chopped parsley for topping
Preheat oven to 200 C / 350 F.
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. Set aside to rest while making the shakshuka.
Make the shakshuka Fire roast the red pepper over a gas range, electric range, or oven broiler. Set aside to cool while you finely dice the onion, tomato and garlic. Once they are cool enough, also dice the peppers into small pieces. Heat olive oil in a pan over medium heat and then add the onion and garlic. Once the tomatoes have softened, add the tomato and peppers. Cook for 2-3 more minutes until incorporated and then add the tomato paste and spices. Cook for another 3-5 minutes. If the mix is too dry, you can add a few tbsp of water. it should be the thickness of a thick stew.
Shape the dough. Once you’ve made the shakshuka, turn the dough onto a lightly floured surface and knead for another 30 seconds or so. Use a sharp knife to cut it into 4 roughly equal pieces and then turn those pieces onto a parchment paper lined baking tray. Use your fingers to spread each piece out into a naan-like shape, and then curl 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 for 20-30 minutes before baking.
Fill the khachapuri boats. Let the shakshuka cool for a few minutes and then use a spoon to scoop it into the khachapuri dough boats, leaving a small indent in the center of each one for an egg. At this point you can apply the eggwash and sprinkle the seasoning if you’re doing that. Finally, crack an egg into each boat and then quickly put in the preheated oven. Bake at 200 C / 375 F on a lower oven rack for 40-50 minutes or until the dough is golden browned and the eggs are set. Remove from oven, top with feta and parsley, and serve while still hot.
The dough and shakshuka can be made ahead and stored in the fridge overnight.