Turkish Pide with Egg Tomato Cheese (Print Version)

Crispy Turkish flatbread boats topped with savory cheese blend, fresh tomatoes, and baked eggs for a delicious Mediterranean meal.

# What You'll Need:

→ Dough

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

→ Filling

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

→ Topping

13 - 4 large eggs
14 - 2 tablespoons melted butter
15 - Additional chopped parsley for garnish

# Steps:

01 - Combine flour, instant yeast, sugar, and salt in a large mixing bowl. Add warm water and olive oil, stirring until a shaggy dough forms. Knead the dough for 8 to 10 minutes until smooth and elastic. Cover and let rise in a warm location for 1 hour or until doubled in size.
02 - Set oven temperature to 475°F. Line a baking sheet with parchment paper.
03 - Mix shredded mozzarella, crumbled feta, diced tomatoes, chopped parsley, dried oregano, and black pepper in a bowl until well combined.
04 - Punch down the risen dough and divide into 4 equal portions. Roll each piece into an oval shape measuring approximately 10 x 4 inches.
05 - Place dough ovals on the prepared baking sheet. Distribute the cheese and tomato mixture evenly across each oval, leaving a ½-inch border. Fold the edges inward and pinch the ends to create the traditional boat shape.
06 - Brush the dough edges with melted butter. Bake for 10 minutes until lightly golden.
07 - Remove from oven and carefully crack one egg into the center of each pide. Return to oven and bake for 7 to 10 minutes longer, until egg whites are set but yolks remain slightly runny and crust is golden brown.
08 - Remove from oven, brush edges with additional melted butter if desired, and sprinkle with fresh parsley. Serve immediately while warm.

# Expert Tips:

01 -
  • The combination of feta and mozzarella creates the perfect balance of salty and melty
  • That runny yolk mixing into the warm cheese is absolute magic
  • The dough comes together quickly and bakes up beautifully crisp
02 -
  • The dough needs to be warm and relaxed to shape without springing back
  • Seed your tomatoes thoroughly or the filling will become soggy
  • Cracking eggs directly onto hot filling helps them set faster
03 -
  • Use a pastry brush for even butter distribution on the edges
  • Aleppo pepper adds authentic Turkish heat and color

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