Cheesy Khachapuri Adjaruli - Georgian Cheese Boat with a Sunny Egg

1.In a large mixing bowl, combine warm milk, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

2.Add the melted butter, salt, and the whole egg to the yeast mixture. Stir to combine.

3.Gradually add the flour to the wet ingredients, mixing until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

4.Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

5.While the dough is rising, prepare the cheese filling by mixing the crumbled feta, shredded mozzarella, egg yolk, and sour cream in a bowl until well combined.

6.Once the dough has risen, punch it down and divide it into two equal portions. Roll each portion into an oval shape, about 1/2 inch thick.

7.Transfer the rolled dough onto a baking sheet lined with parchment paper. Pinch the edges of the oval to create a boat shape, leaving the center open for the cheese filling.

8.Evenly distribute the cheese mixture along the center of each dough boat, then fold the edges over slightly to contain the filling.

9.Preheat the oven to 220°C (428°F) and let the shaped khachapuri rest for another 15-20 minutes.

10.Bake the khachapuri in the preheated oven for about 15-20 minutes, or until the crust is golden brown and the cheese is bubbly.

11.Remove from the oven and create a small well in the center of each cheese filling. Crack an egg into each well and return to the oven for an additional 5 minutes, or until the egg is set to your liking.

12.Garnish with chopped parsley before serving. Serve the khachapuri hot, allowing diners to mix the molten cheese and egg together before enjoying.