Traditional Egg Gondola

Traditional Egg gondola or Adjarian Khachapuri is a delicious breakfast pizza from Georgia. And one of my family's favorites. It's easy and simple to make, and it's so tasty. This specific kind of khachapuri has a unique shape, looks like a boat filled with gooey cheese filling, baked, then topped with butter and egg, at preference. You can also add ham, bacon or tomatoes as toppings.
Servings: 1 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
  • 1 cup warm water
  • 1 tsp yeast
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 1/2 cup flour
  • For The Cheese Filling
  • 1/2 cup feta cheese (crumbled)
  • 1/2 cup mozzarella (shredded)
  • 2 large eggs
  1. In a small bowl, add warm water, sugar, and yeast. Give it a quick stir and set aside for 10 min or until it develops foam on top.
  2. Add vegetable oil and salt to your yeast mixture, and gradually add your flour. You need to knead your dough for about 5 minutes or 100 turns.
  3. Place it in a greased bowl, cover it with plastic wrap, and let it rest for about 1 hour or double in size.
  4. Meanwhile, combine all the ingredients for the cheese filling and mix until well incorporated.
  5. Preheat your oven to 475 degrees F.
  6. Divide the dough into two portions. Roll out into approx. 10x8 inch rectangle shape.
  7. Fold the sides, pinch the edges, and shape it into a boat/ gondola.
  8. Fill with the cheese mixture and bake on a lined baking sheet 15-20 minutes
  9. After 15 minutes of baking, or as it starts to turn a golden color, add an egg in the center
  10. Return to the oven for another 4-5 minutes or until the eggs are cooked
  11. Remove from oven, brush the sides with butter, or add a slice of butter in the center, mix with a fork and enjoy!