Name: Turkish Egg Pide with Cheese and Herbs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 500 g bread flour; 320 ml warm water; 7 g active dry yeast; 1 tsp sugar; 1 tsp salt; 3 tbsp olive oil; 200 g Turkish white cheese; 150 g mozzarella cheese; 4 piece fresh eggs; 1 bunch fresh parsley; 1/2 bunch fresh dill; 30 g butter

Yumurtalı pide represents the heart of Turkish bakery culture, served fresh from wood-fired ovens in pideci shops across Turkey. This beloved dish transforms simple ingredients into something extraordinary through masterful technique and timing. The magic lies in the contrast of textures and temperatures. As you break through the golden, slightly charred crust, steam rises from the molten cheese below while the egg yolk flows like liquid gold. Each bite delivers the satisfying chew of perfectly fermented dough alongside the creamy richness of cheese and the bright freshness of herbs. The aroma alone tells a story - yeasty bread mingling with bubbling cheese and the distinctive scent of a perfectly cooked egg. When served immediately from the oven, the pide arrives sizzling hot with edges that crackle as they cool. This dish shines brightest as a weekend breakfast or leisurely brunch, though it makes an equally satisfying light dinner. The runny egg yolk serves as a natural sauce, meant to be mixed with the cheese and soaked up by the bread. Each pide is best enjoyed immediately while the cheese still stretches and the egg remains gloriously runny.

Ingredients

Instructions

Prepare the dough

Dissolve yeast and sugar in warm water (around 37°C) and let stand for 5-7 minutes until foamy and bubbly. Mix flour and salt in a large bowl, create a well in center, and add the yeast mixture plus olive oil. Mix for 8-10 minutes until smooth and elastic dough forms. The dough should be slightly sticky but not wet. Do not add too much flour or the pide will be dense.
First rise

Place dough in an oiled bowl, cover with damp cloth, and let rise in a warm place for 60-90 minutes until doubled in size. The dough should spring back slowly when gently poked with your finger. Do not rush this process as proper fermentation develops the characteristic pide flavor and texture.
Prepare cheese mixture

Crumble Turkish white cheese and grate mozzarella cheese into a bowl. Finely chop parsley and dill, then mix with the cheeses. The mixture should be well combined but not overmixed. Do not add salt as the cheeses provide enough seasoning.
Shape the pides

Divide risen dough into 4 equal portions. Roll each into an oval shape about 20cm long and 12cm wide on a floured surface. Create raised edges by pinching and rolling the long sides upward to form a boat shape with 2cm high walls. The center should be slightly thinner than the edges. Do not make the walls too thin or they will collapse during baking.
Add filling and bake

Preheat oven to 220°C. Place pides on parchment-lined baking sheets. Spread cheese mixture evenly in the center hollow, leaving edges clear. Bake for 12-15 minutes until edges are golden brown and cheese is bubbling. The base should be cooked through but not hard. Do not overbake or the cheese will become tough.
Add eggs and finish

Remove pides from oven and quickly crack one egg into the center of each pide over the melted cheese. Dot with small pieces of butter around the egg. Return to oven for 3-4 minutes until egg whites are just set but yolks remain runny. The whites should be opaque but the yolk still jiggles slightly. Do not overcook the eggs or they will become hard.

Tips

🔪

Cooking Tips

Create deeper boat shapes by using your thumbs to press down the center while building up the edges - this prevents the filling from spilling over and ensures even cooking throughout the pide.

🔄

Alternatives

Replace Turkish white cheese with crumbled feta cheese mixed with ricotta for similar tangy flavor and creamy texture, though the taste will be slightly sharper and saltier.

🍽

Serving & Storage

Serve immediately while hot with Turkish tea and fresh tomatoes on the side. Leftover pide can be reheated in a 180°C oven for 5 minutes, though the egg will no longer be runny.