Yield: 2 servings

Total Time: 50 minutes

GATHER THE GOODS

Papusas

1 1/2 c. (6.4 oz.) harina de maiz or masa harina

1/2 c. water

1/3 c. milk

1/2 teaspoon course sea salt

2 tablespoons olive oil

Eggs & Peppers

1/4 cup olive oil, divided

5 mini bell peppers or 1 medium bell pepper, sliced into 1/4” rings

1/2 medium or 1 small red onion, sliced into 1/4 inch moons

5 cloves garlic, thinly sliced

1 teaspoon course sea salt, divided

4 large eggs

1 tablespoon tomato paste

1/2 cup grated white cheddar cheese

Herby Sour Cream

1/3 cup sour cream

1/3 cup chopped flat leaf parsley

1 tablespoon apple cider vinegar

1 teaspoon yellow mustard

1/2 teaspoon course sea salt

1/2 teaspoon Georgian spice blend (garlic, red pepper flakes, coriander, fenugreek, marigold)

make it

1. Make papusa dough: combine flour, salt, water, and milk until mixture comes together in a smooth ball. Cover and set aside while prepping remaining components.

2. In a medium saute pan over medium high heat, heat 2 tablespoons olive oil. Add onion and peppers and saute stirring occasionally for 5 minutes until onions and peppers are soft and begin to caramelize. Add the garlic and cook for 1 to 2 minutes more. Season with 1/2 teaspoon salt. Remove from pan to a plate or bowl and set aside.

3. Add 2 tablespoons olive oil to pan. Fry tomato paste for about 1 minute using the back of your spoon to break it up. In a medium bowl whisk eggs and salt. Fry until large curds of egg form. using the back of your wooden spoon push the eggs onto each other. This should take about 4 to 5 minutes. Fold in 1/4 cup of cheddar cheese and remove from heat.

4. In a small bowl combine sour cream, parsley, vinegar, mustard, spice blend, and salt.

5. In a large cast iron pan over medium heat, heat 2 tablespoons olive oil. Form papuas into 3 (4.7-5 oz) balls (the third one is for sharing the leftovers but you can also make 2 larger papusas instead!). Cook on each side for about 4 to 6 minutes until scattered golden brown specks form. Remove from heat and cool for 5 minutes. Using a serrated knife cut the papusa in half.

6. Sprinkle remaining cheese on the bottom of each half. Layer with eggs, peppers and onions, herby sour cream, and top of papusa.