Ingredients

• 500 g bread flour
• 300 ml warm water
• 2 tsp active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 3 tbsp olive oil
• 200 g white cheese
• 150 g mozzarella cheese
• 4 piece eggs
• 1 piece red bell pepper
• 1 piece green bell pepper
• 1 piece small onion
• 1 piece tomato
• 1 bunch fresh parsley
• 1 tsp black pepper
• 2 tbsp butter

Instructions

1. Activate the yeast

   Dissolve sugar in warm water (around 37°C). Sprinkle yeast over the surface and let stand for 5-8 minutes until foamy and bubbly. The mixture should smell yeasty and double in volume. Do not use water that's too hot as it will kill the yeast.

2. Make the dough

   Combine flour and salt in a large bowl. Add the yeast mixture and olive oil, mixing with a wooden spoon for 3-4 minutes until a shaggy dough forms. Knead by hand on a floured surface for 8-10 minutes until smooth and elastic. Do not add too much flour or the dough will be heavy.

3. Let dough 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. Do not let it over-rise or it will collapse.

4. Prepare the vegetables

   Dice bell peppers into 1cm pieces and slice onion thinly. Cut tomato into small wedges and roughly chop parsley. Heat no oil in a pan over medium heat for 2-3 minutes, then sauté peppers and onion for 5-6 minutes until softened but still crisp. Do not overcook or vegetables will become mushy.

5. Shape the pide

   Preheat oven to 220°C. Divide dough into 2 portions and roll each into an oval shape about 30cm long. Create raised edges by pinching and rolling the long sides up, forming a boat shape with 3cm high borders. The center should be flat and even. Do not make edges too thin or they will burn.

6. Add the toppings

   Crumble white cheese and sprinkle mozzarella evenly over each pide base. Distribute sautéed vegetables on top and season with black pepper. Create small wells in the mixture for the eggs. The toppings should cover the entire surface but not overflow. Do not overfill or ingredients will spill over edges.

7. Bake the pide

   Place pides on a baking sheet and bake for 12-15 minutes until edges are golden brown and cheese is bubbling. Carefully crack eggs into the wells and continue baking for 6-8 minutes until egg whites are set but yolks remain slightly runny. Do not overbake or eggs will become hard.

8. Finish and serve

   Remove from oven and immediately brush edges with melted butter for extra flavor and shine. Sprinkle fresh parsley over the surface and let cool for 2-3 minutes before serving. The cheese should still be bubbling and eggs should jiggle slightly when moved. Do not let it sit too long or the bottom will become soggy.

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