Place warm milk, warm water, sugar and yeast in a large bowl. Let stand for about 5 minutes or until creamy foam appears. Add olive oil and flour. Season with salt. Mix to form very sticky dough.

Transfer to a floured surface. Sprinkle with more flour. Knead for about 3 minutes, adding more flour as needed, to form very soft dough. Place in a lightly oiled bowl. Cover and let rise in a warm spot for 1 to 1 and ½ hours or until doubled in size.

Preheat oven to 250 C or 475 F.

Combine together mozzarella, Monterey Jack or ricotta, feta and parsley in a medium bowl. Refrigerate until needed.

Punch down dough and turn out onto a floured surface. Cut in half. Dust a large sheet of baking paper with flour. Place one half of the dough on it and roll out into a square, about ⅛ to ¼ inch thick. Stretch out the corners as needed.

Arrange 2 tablespoons of cheese mixture along the two opposite sides of the rolled out dough, two inches away from the sides. Roll sides up tightly over the cheese mixture to form a boat shape. Pinch and twist the ends to seal.

Cut off excess baking paper around the dough. Place on a baking tray. Repeat with the remaining dough and place on the baking tray. Fill the kachapuris with cheese mixture. Brush bread with lightly whisked egg.

Transfer to oven and bake for about 15 minutes. Using a spoon, push down and form a well in the center of each kachapuri. Crack eggs into the wells.

Return to oven and bake until the eggs are set or cooked to your liking, about 3-4 minutes. Remove from oven. Sprinkle with salt and pepper.

Top with butter and garnish with parsley.

Tear the bread from the sides, dip in the egg cheese mixture and eat.