A perfect combination of cheeses reminiscent of khachapuri, shakshuka-style tomato sauce, and eggs that stay slightly soft. All of this deliciousness is held together with pita, which is always handy to have in the freezer. Let the kids add any cheese or favorite topping inside the pita, and you can always use ketchup if you don’t have tomato sauce (and yes, you can also make it without any sauce at all).
1 cup matbucha, Turkish salad, or prepared tomato sauce
5.3 oz (150 g) Bulgarian or feta cheese
3.5 oz (100 g) shredded mozzarella
5 slices Edam or mild Gouda cheese
A little dried oregano
Instructions
- Cut a circle from the top of each pita, leaving a ½–¾ inch (1–2 cm) border around the edge, and remove the top piece.
- Cut the cheese slices into strips about ¾ inch (2 cm) high and tuck them inside the pita.
- Place a heaping tablespoon of matbucha or tomato sauce in the center.
- Sprinkle a little Bulgarian cheese over the sauce.
- Crack an egg on top and sprinkle with shredded yellow cheese and oregano.
- Fill the remaining pitas the same way and place them on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 375°F (190°C) for 10–15 minutes, or until the eggs reach your preferred level of doneness.
Shakshuka Khachapuri Pita
Notes
- Don’t like tomato sauce or don’t have any at home? You can use pesto, roasted eggplant spread, sun-dried tomato spread, olive tapenade, or any spread you like.
- Make sure to check the pitas with the eggs after 10 minutes to ensure the eggs are cooked to your preferred texture.
