Tangy Sumac Onion and Egg Turkish Pide
Tangy Sumac Onion and Egg Turkish Pide
Embark on a culinary journey to Turkey with this exquisite Tangy Sumac Onion and Egg Turkish Pide, a delightful twist on a beloved classic. Pide, often referred to as Turkish pizza, is a staple of Turkish cuisine, traditionally characterized by its boat-like shape and rich, flavorful toppings. This recipe celebrates that heritage by featuring a vibrant filling of thinly sliced red onions, generously seasoned with earthy, tangy sumac, a spice central to Middle Eastern cooking. As the pide bakes to a golden perfection, its crust becomes wonderfully crisp, creating the perfect vessel for the succulent onion mixture. Just before it finishes, a fresh egg is cracked into the center, its yolk transforming into a luscious, molten dream that beautifully melds with the savory onions. Garnished with fresh parsley, this pide offers a harmonious balance of textures and tastes—sweet, tangy, savory, and creamy. It's an inviting, satisfying dish perfect for any meal, showcasing the simple elegance and deep flavors that define authentic Turkish Pide.
- Preparation time
- 25 min
- Cooking time
- 15 min
- Total time
- 40 min
- Servings
- 2
Instructions
Preparation
- 1Preheat your oven to 200°C (400°F). Lightly dust a baking sheet with flour or line with parchment paper. If using store-bought dough, ensure it is at room temperature.
- 2In a medium bowl, combine the thinly sliced red onion with sumac, 1 tablespoon of olive oil, salt, and black pepper. Use your hands to gently massage the mixture, ensuring the onions are well coated and slightly softened. This process infuses the onions with the tangy sumac flavor.
Assemble and Bake
- 1On your prepared baking sheet, gently stretch or roll each pide dough into an oval shape, approximately 8-10 inches long and 4-5 inches wide. Create a slight raised edge around the perimeter of each dough by pinching and folding the edges inwards to form a 'boat' shape.
- 2Evenly distribute the sumac-onion mixture over the center of each pide dough, staying within the raised edges.
- 3Brush the edges of the pide dough with the remaining 1 tablespoon of olive oil. This helps achieve a golden, crisp crust.
- 4Transfer the pide to the preheated oven and bake for 10-12 minutes, or until the crust is golden brown and the onion mixture is slightly softened.
- 5Carefully remove the pide from the oven. Crack one egg directly into the center of the onion mixture on each pide. Return to the oven and bake for an additional 3-5 minutes, or until the egg whites are just set and the yolk is still runny or cooked to your preference.
Serve
- 1Once baked, remove the pide from the oven. Garnish immediately with fresh chopped parsley before serving.
- 2Serve hot, sliced into pieces, allowing everyone to enjoy the rich, creamy yolk with the tangy sumac onions and crispy bread.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 18 g
- Fat
- 23 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 18 g |
| Fat | 23 g |
| Carbs | 45 g |
Tips
- For perfectly thin onion slices, use a mandoline if you have one. This ensures even cooking and a tender result.
- Watch the eggs carefully in the final minutes; oven temperatures vary, and you want that yolk to be just right.
- Pair this pide with a simple green salad dressed with lemon and olive oil for a light and refreshing meal.