Khachapuri-Inspired Haloumi & Egg Flatbreads

Name: Khachapuri-Inspired Haloumi & Egg Flatbreads With Mozzarella & Lemony Cherry Tomato Salad
Total time: 15 min
Yield: 2
Cuisine: Georgian
Ingredients: 1 Lemon; 1 packet Parsley; 2 Red Radish; 1 Flatbread; 1 packet Haloumi; 1 Shredded Mozzarella; 1 packet Cheddar Cheese; 1 packet Snacking Tomatoes; 1 sachet Chilli Flakes; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; 4 piece egg; ¼ cup white wine vinegar

With Mozzarella & Lemony Cherry Tomato Salad

Recipe Development TeamUpdated on April 17, 2026

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Calories

905 kcal

Protein

51.9g protein

Preparation Time

15 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Milk
Eggs
Milk
May contain traces of allergens

Give your brunch-for-dinner a cheesy upgrade with these moreish flatbreads, inspired by the iconic khachapuri. With a gooey egg nestled in melted mozzarella, haloumi and salty bacon, it’s a golden, bubbling delight balanced perfectly by a zingy cherry tomato salad.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Lemon

1 packet

Parsley

Red Radish

Flatbread

(Contains: Wheat, Gluten; May be present: Milk.)

1 packet

Haloumi

(Contains: Milk;)

Shredded Mozzarella

(Contains: Milk;)

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Snacking Tomatoes

1 sachet

Chilli Flakes

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

4 piece

egg

(Contains: Eggs;)

¼ cup

white wine vinegar

Nutritional Values

Calories905 kcal

Energy (kJ)3790 kJ

Fat55.1 g

of which saturates24.3 g

Carbohydrate44.8 g

of which sugars9.7 g

Dietary Fibre5.5 g

Protein51.9 g

Sodium2000 mg

Potassium88.2 mg

Calcium6.8 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

Preheat oven to 220°C/200°C fan-forced.
Cut tomato and lemon into wedges.
Roughly chop parsley. Thinly slice red radish.
In a small bowl, combine the vinegar and a good pinch of sugar and salt.
Add radish to pickling liquid. Add enough water to just cover onion. Set aside.

Meanwhile, cut the haloumi into 1cm-thick slices.
In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook haloumi until golden brown, 1-2 minutes each side.

Place flatbreads on a lined oven tray.
Sprinkle over shredded mozzarella, Cheddar cheese. Crumble haloumi on top.
Make a small well in the centre of each flatbread and gently crack the egg into it.
Bake until cheese has melted, egg whites are firm and yolks are cooked to your liking, 10-12 minutes.
Remove tray from oven and allow eggs to rest for a minute.

TIP: The eggs will keep cooking as they rest.

Drain pickled radish.
In a medium bowl, combine gourmet leaf mix and tomato with a drizzle of olive oil and a good squeeze of lemon juice. Season.
Divide Georgian-inspired cheesy haloumi & egg flatbreads between plates. Serve with lemony-tomato salad.
Top with pickled radish. Sprinkle parsley and a pinch of chilli flakes (if using) over flatbreads. Serve with any remaining lemon wedges. Enjoy!