Made with a base of yeasted dough, the most basic type of khachapuri — called adjaruli — is stuffed with two types of Georgian cheese: imeruli (like mozzarella in terms of flavor) and sulguni (similar to feta). After a brief stint in a very hot oven, the boat-shaped dough is topped with an egg, and cooked a few minutes longer to begin the poaching process. The egg remains mostly raw, however; it is not until right before serving, when the filling is mixed together, that the heat of the cheese cooks the egg through, resulting in a dreamy, super-soft scramble.
To learn more about the dish, the Eater team visited Oda House, a traditional Georgian restaurant in New York's East Village. Watch the video above for a look at making khachapuri from scratch.