Filo “Khachapuri” Style Eggs (ready in 30 mins)
These eggs are so simple to make and the perfect breakfast to cook in little time. The recipe uses filo pastry instead of dough and cheese with eggs that are all baked together. Topped with a garlic crunch, it is so delicious.
Equipment
- Baking tray
- Brush
Ingredients
- For the eggs -
- 8 filo pastry sheets
- 4 tbsp olive oil
- 4 tbsp cream cheese
- 4 tbsp feta cheese
- 1/4 cup cheddar cheese
- 1/4 cup parmesan cheese
- 8 eggs (2 eggs per person)
- Salt & pepper
For the garlic crunch -
- 5 tbsp olive oil
- 2 garlic cloves finely sliced
- 1 small shallot finely sliced
- 2 tsp sesame seeds
- 2 whole red chilis
Instructions
- To make the garlic crunch cook the shallots in the olive oil on the lowest heat possible. Once it is getting golden and crispy add the garlic and continue to cook until brown, take off the heat and add the sesame seeds and red chili. Let it cool while we bake the eggs.
- Preheat the oven to 200 deg C, line a baking tray with baking paper and set aside.
- Roll out a single sheet of the filo pastry and brush with olive oil. Fold in half and brush with more oil again. Add another sheet on top to create 4 layers.
- Pinch the edges to create a cavity in the center like a nest and transfer to the lined baking tray.
- Fill the center with assorted cheese, crack an egg or two in to it and top with pepper and salt.
- Bake for 15-20 minutes until the filo pastry is golden brown and the eggs are cooked. Top with the garlic crunch and serve while it is hot.
Notes
- The longer you bake these the harder the eggs with get hence bake them until you preferred doneness for the yolk. I like my eggs runny.
- This is a great way to use up bit and bobs of leftover cheese.