Turkish Sausage and Egg Flatbread — Sucuklu Pide
Boat-shaped Turkish flatbread topped with sliced sucuk, melted kasar, and a cracked egg in the centre, baked until borders crisp deep gold and the egg yolk sets to a soft pool, served with parsley and lemon.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 240°C with a baking tray inside. Grate 240g kasar, dice tomatoes and onion, slice sivri peppers into rounds, chop parsley, halve lemon. Whisk 2 egg yolks for brushing in a small bowl. Slice sucuk into 5mm rounds.
Wrap
Divide dough into 2 portions. Roll each portion into a 30cm by 15cm oval on parchment. Fold edges inward to form boat-shapes with raised borders, pinch the two ends to points. Let rest off heat 5 minutes until shaped.
Build 1
Toss diced tomatoes, onion, and sivri peppers with oregano, salt, and pepper. Spread mixture evenly along the centre of each boat in a thin layer, keeping borders clear.
Build 2
Pile 120g kasar evenly across the vegetables on each pide. Arrange sucuk slices on top in a single layer with edges overlapping slightly. Brush borders with whisked egg yolk.
Bake
Slide both pides onto the hot tray and bake at 240°C for 10 minutes until borders crisp gold and sucuk releases red oil. Crack 1 whole egg into the centre of each pide, return to oven 5 minutes until whites set and yolk runs soft.
Finish and plate
Lift pides onto boards, brush borders with melted butter, scatter parsley and pul biber across each. Finish with a generous squeeze of lemon and slice across each boat to serve while egg yolk runs.
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