Turkish Pide with Egg Tomato Cheese (Print Version)
Crispy Turkish flatbread boats filled with melted feta and mozzarella, fresh tomatoes, and a baked egg center.
# 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
# How To Make It:
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, diced 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 measuring approximately 10 x 4 inches.
05 - Transfer dough ovals to prepared baking sheet. Distribute cheese and tomato mixture evenly over each oval, leaving a ½-inch border. Fold edges over slightly and pinch ends to create boat shapes.
06 - Brush dough edges with melted butter.
07 - Bake for 10 minutes. Remove from oven and carefully crack an egg into center of each pide. Return to oven and bake 7–10 minutes longer until egg whites are set but yolks remain slightly runny and edges are golden.
08 - Remove from oven. Brush edges with additional melted butter if desired and garnish with chopped parsley. Serve warm.
# Handy Tips:
01 -
- The combination of feta and mozzarella creates this incredible pull-apart texture while keeping the filling moist and creamy
- That golden egg yolk running into the warm cheese and tomatoes is basically breakfast and dinner holding hands
02 -
- Seeding your tomatoes thoroughly is non-negotiable, as excess moisture will make your dough soggy during baking
- Let the dough rest for a few minutes after rolling if it keeps snapping back, which will make shaping much easier
- Crack each egg into a small bowl first, then transfer it to the pide, so you do not end up with shell fragments or broken yolks
03 -
- A hot oven is crucial, so give yours plenty of time to fully preheat before you start shaping the dough
- Sprinkle a little Aleppo pepper or pul biber over the eggs right before the second bake for authentic Turkish heat