Adjaruli Khachapuri Shakshuka

Gather all your ingredients. For the dough, you'll need flour, water, yeast, salt, sugar, and vegetable oil. Wash your veggies before getting started.

Mix the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until the yeast activates and gets frothy.

Add the salt, oil, and flour. Knead into a soft dough and keep going for 5 to 7 minutes until smooth and elastic.

Cover the dough with a towel or plastic wrap and let it rise in a warm spot for about an hour.

For the filling, dice the onion, tomato, and bell pepper into small cubes.

Heat some oil in a skillet over medium heat. Sauté the onions for 3 to 4 minutes.

Add the tomatoes and bell peppers to the onions, simmering for about 10 to 15 minutes until tender and most of the liquid has reduced.

Turn off the heat, season the tomato base with salt and spices, and mix well.

Coarsely grate the cheese. Feel free to adjust the amount of cheese to suit your taste.

Roll out the risen dough into an oval on a lightly floured surface. Scatter grated cheese evenly all over the surface of the dough.

Fold the long edges toward the center and pinch the ends to seal, then carefully transfer it to a parchment-lined baking sheet.

Pull the folded edges apart slightly to shape it into a classic boat.

Spoon the tomato filling right into the center of the dough boat. Brush the crust edges with a little vegetable oil.

Bake in a preheated oven at 375 °F (190 °C) for 20 to 25 minutes until the crust is golden brown.

Take the khachapuri out of the oven, crack an egg right into the center, and pop it back in for another 5 to 8 minutes until the whites are set but the yolk remains runny.