A New Way to Wake Up
Georgian food is famously communal and hearty, but most people associate khinkali with dinner feasts or late-night comfort food. That’s changing. With the rise of global brunch fusion, khinkali is finding its way onto morning menus—and it makes perfect sense.
These dumplings bring savory depth and chew to the brunch table, pairing beautifully with creamy eggs, bright greens, and even crispy bacon. Here are three brunch-ready recipes that reimagine khinkali as your new Sunday staple.
1. Sunny-Side Khinkali Plate
Serves 2
Ingredients
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6 boiled khinkali
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2 eggs
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1 tbsp olive oil
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Arugula or spinach
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Lemon wedge, sumac (optional)
Instructions
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Fry eggs sunny-side up. Season with salt, pepper, and a pinch of sumac.
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Steam or microwave khinkali until hot.
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Serve over a bed of arugula with lemon juice. Place egg on top.
Why it works: The richness of the yolk mixes beautifully with khinkali broth. The greens cut through the heaviness.
2. Khinkali Hash with Garlic Yogurt Drizzle
Serves 2–3
Ingredients
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4–5 leftover khinkali, chopped
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1 small red potato, cubed
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½ bell pepper
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1 tbsp butter
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½ cup Greek yogurt + 1 clove garlic, grated
Instructions
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Sauté potatoes and peppers in butter until golden.
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Add khinkali pieces and pan-fry 2–3 minutes.
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Drizzle with garlic yogurt and fresh dill.
Why it works: Hearty, colorful, and fast. It’s a “loaded hash” with a Georgian twist.
3. Mini Khinkali & Cheese Omelet Cups
Serves 6 (muffin pan)
Ingredients
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6 mini khinkali, quartered
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3 eggs
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¼ cup milk
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Grated sulguni cheese (or mozzarella)
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Chives, chili flakes (optional)
Instructions
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Preheat oven to 375 °F. Whisk eggs, milk, cheese.
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Grease a muffin tin, place khinkali pieces evenly.
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Pour in egg mixture. Bake 18–20 min.
Why it works: Great meal-prep option. They reheat well and are perfectly portable.
Bonus Tip
Pair with tarragon soda or a light Georgian amber wine to tie the whole brunch together.
