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Vegetarian, Maghreb and Middle East

Turkish cheese and egg pide

Turkish cheese and egg pide is a boat shaped bread topped with melted cheese and a baked egg, for 4 people, in about 1 hour, at medium difficulty, for €2.00 per person. The trick is adding the egg halfway through baking so the yolk stays runny while the white sets.

A Turkish pide, that boat shaped bread topped with melted cheese and an egg, served with a tomato salad on the side.

Turkish cheese and egg pide
Total time
1 h
Difficulty
Medium
Cost per person
€2.00
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Pide is the Turkish cousin of pizza, shaped like a little boat instead of a round. The hand kneaded dough rises slowly, then stretches into an oval before it's filled with a mix of shredded cheese and fromage blanc that bubbles and browns in the oven. The egg, cracked in halfway through baking, stays soft at the center, and melted butter brushed on at the end gives it shine.

It's a dish that works just as well for kids as for adults, great for a weeknight when you have a bit of time to spare. A simple salad of tomatoes, red onion, and parsley brings the freshness that balances the melted cheese. Mon Chou likes to serve it on a lazy Sunday, when everyone can shape their own boat.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 500 g
  • Active dry yeastoften in the pantry 1 packet
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Shredded cheese 250 g
  • Fromage blanc 100 g
  • Eggs 4
  • Butter 30 g

Fruits and vegetables

  • Tomatoes 4
  • Red onion 1
  • Parsley 1 bunch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Knead the flour with the yeast, salt, and 300 ml of warm water, then let it rise. 45 min

    A slightly sticky dough gives a softer pide.

  2. Divide the dough into four and roll each piece into an oval.

    Stretch it by hand to keep the air bubbles.

  3. Mix the cheeses and spread them in the center, leaving the edges bare, then fold and pinch the ends.

    Fold the edges inward to shape the boat.

  4. Bake at 230°C, then crack an egg into the center of each pide halfway through baking. 15 min

    Make a small well in the cheese before adding the egg.

  5. Brush with melted butter as soon as they come out of the oven and serve with a tomato, onion, and parsley salad.

    Melted butter gives the shine and softness.

Our tips to get it right

  • Let the dough rise somewhere warm and free of drafts, it doubles more reliably that way.
  • Don't overfill the center with cheese, or it spills out before the egg even goes in.
  • Watch the bake closely once the egg is added, 15 minutes is plenty for a yolk that's still runny.

The variations

  • Swap the fromage blanc for crumbled feta for a saltier, more traditional take.
  • For an egg free version, just top with cheese and a drizzle of olive oil before baking.
  • For kids in a hurry, shape smaller pide, they bake faster and are easy to eat by hand.

What to serve it with

  • Tomato, red onion, and parsley salad
  • A hot cup of black tea
  • Plain yogurt on the side

Storage

Baked pide keep for 2 days in the fridge in a sealed container, though the runny egg won't hold up well. Reheat the bread and cheese for a few minutes in the oven, and crack a fresh egg on top if you're making it again. The raw dough, filled with cheese, freezes well before baking.

Questions about this dish

Can you make the dough ahead of time?

Yes, knead the dough the day before and let it rise in the fridge overnight. Take it out an hour before shaping so it comes back to room temperature.

What can replace fromage blanc?

Drained fromage frais or ricotta both work well. You just want a creamy texture that balances the shredded cheese.

How do you keep the egg yolk from overcooking?

Always add the egg halfway through baking, never at the start, and keep an eye on the last few minutes. The white should just be set when you pull it out.

Can you freeze baked pide?

It's better to freeze the dough topped with cheese before baking, without the egg. Bake it straight from frozen, adding a few extra minutes.

How long does it take to make a Turkish cheese and egg pide with tomato salad?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Turkish cheese and egg pide with tomato salad?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Turkish cheese and egg pide with tomato salad cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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