Turkish Pide with Egg and Cheese (Print version)

Savory Turkish flatbread boats filled with cheese, tomatoes, and baked eggs

# What you need:

→ Dough

01 - 2 ¼ cups all-purpose flour
02 - 1 tsp instant yeast
03 - ½ tsp sugar
04 - 1 tsp salt
05 - ¾ cup warm water
06 - 2 tbsp olive oil

→ Filling

07 - 1 cup shredded mozzarella cheese
08 - 1 cup feta cheese, crumbled
09 - 2 medium tomatoes, seeded and finely diced
10 - 2 tbsp fresh parsley, chopped
11 - 1 tsp dried oregano
12 - ½ tsp ground black pepper

→ Topping

13 - 4 large eggs
14 - 2 tbsp butter, melted
15 - Extra chopped parsley for garnish

# Directions:

01 - Combine flour, instant yeast, sugar, and salt in a large bowl. Add warm water and olive oil, stirring until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour until doubled in size.
02 - Preheat oven to 475°F. Line a baking sheet with parchment paper.
03 - Combine mozzarella, feta, tomatoes, parsley, oregano, and black pepper in a bowl. Set aside.
04 - Punch down risen dough and divide into 4 equal pieces. Roll each piece into an oval approximately 10 x 4 inches.
05 - Transfer dough ovals to prepared baking sheet. Spread cheese and tomato mixture evenly over each, leaving a ½-inch border. Fold edges over slightly and pinch ends to create boat shape.
06 - Brush dough edges with melted butter.
07 - Bake for 10 minutes. Remove from oven and carefully crack an egg into the center of each pide.
08 - Return to oven and bake for 7–10 minutes until egg whites are set but yolks remain slightly runny and edges are golden brown.
09 - Remove from oven, brush edges with additional melted butter if desired, and garnish with chopped parsley. Serve warm.

# Expert advice:

01 -
  • The combination of warm, pillowy dough with runny egg yolk creates the most satisfying breakfast or brunch experience
  • Each boat becomes an individual serving, making everyone at the table feel special
  • The cheese mixture can be adjusted based on what you have in your fridge
02 -
  • Cracking the eggs into a small bowl first, then sliding them into the boats, prevents shell fragments and broken yolks
  • Let the dough rest for a few minutes after rolling if it keeps shrinking back
  • The boats continue cooking slightly after leaving the oven, so remove them when the whites look barely set
03 -
  • If your oven runs hot, check the pide after 6 minutes during the second bake to prevent overcooking the yolks
  • Room temperature eggs hold their shape better when cracked onto the hot dough

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