Turkish Pide with Egg, Tomato, Cheese (Printable)

Crispy Turkish flatbread topped with feta, 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 Steps:

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 to 10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.
02 - Preheat oven to 475°F. Line a baking sheet with parchment paper.
03 - Mix mozzarella, feta, tomatoes, parsley, oregano, and black pepper in a bowl until evenly combined. Set aside.
04 - Punch down risen dough and divide into 4 equal portions. 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 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.
08 - Carefully crack an 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 edges are golden brown.
09 - Remove from oven, brush edges with additional melted butter if desired, and sprinkle with chopped parsley. Serve warm.

# Helpful Tips:

01 -
  • The way the runny yolk mingles with salty feta and sweet tomatoes creates breakfast magic
  • This dough comes together faster than you think and bakes into something impressively authentic
02 -
  • Seeding your tomatoes is not optional, it is the difference between a pide that holds its shape and one that turns into a soggy mess
  • Work quickly when cracking the eggs into the hot pides or the whites will start cooking before you even get them back in the oven
03 -
  • Use a kitchen scale if you have one because consistent flour amounts make such a difference in dough reliability
  • Let your pides rest for 2 minutes after baking so the cheese sets slightly and does not run everywhere when you cut into them

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