Turkish Pide with Egg Tomato Cheese (Printable)

Crispy flatbread boats topped with melted cheese, fresh tomatoes, and baked eggs

# What You’ll Need:

→ Dough

01 - 2 1/4 cups all-purpose flour
02 - 1 tsp instant yeast
03 - 1/2 tsp sugar
04 - 1 tsp salt
05 - 3/4 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 - 1/2 tsp ground black pepper

→ Topping

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

# How to Prepare:

01 - In a large bowl, combine the flour, instant yeast, sugar, and salt. 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, or until doubled in size.
02 - Preheat your oven to 475°F. Line a baking sheet with parchment paper.
03 - In a bowl, combine mozzarella, feta, tomatoes, parsley, oregano, and black pepper. Set aside.
04 - Punch down the dough and divide into 4 equal pieces. Roll each into an oval about 10 x 4 inches. Transfer ovals to the prepared baking sheet.
05 - Spread the cheese and tomato mixture evenly over each oval, leaving a 1/2-inch border. Fold the edges over slightly and pinch the ends to form a boat shape.
06 - Brush the 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 the oven and bake for another 7–10 minutes, until egg whites are set but yolks remain slightly runny and edges are golden. Remove from oven, brush edges with more melted butter if desired, and garnish with parsley. Serve warm.

# Expert Advice:

01 -
  • The combination of salty feta and mild mozzarella creates the perfect balance of creaminess without overwhelming the delicate egg
  • Each pide becomes an edible vessel, transforming a simple breakfast into something that feels like a celebration
  • The dough comes together quickly and bakes into that irresistible slightly chewy, slightly crispy texture that makes fresh bread impossible to resist
02 -
  • Seeding your tomatoes is not optional—the excess liquid will make your dough soggy and nobody wants a sad, damp pide
  • Let the dough rest for a few minutes if it keeps springing back while rolling, sometimes it just needs a moment to relax
  • Work quickly once you add the eggs to the oven—overcooking them ruins the magic of that perfect runny yolk
03 -
  • Use a pastry brush to thoroughly coat the edges with butter—those golden, crisp corners are arguably the best part of the entire pide
  • Let the baked pides rest for just 2 minutes before serving, giving the cheese a moment to set slightly so it doesnt slide everywhere when you cut in

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