Turkish · Dinner
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.
$$
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
620Calories
28gProtein
38gFat
42gCarbs
4gSugar
2gFiber
1040mgSodium
195mgChol
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Instructions
1
Prep
Heat oven to 240°C with a baking tray inside. Grate 240g kasar, dice both tomatoes and onion, slice sivri peppers into rounds, chop parsley, halve both lemons. Whisk 2 egg yolks for brushing in a small bowl. Slice sucuk into 5mm rounds.
2
Wrap
Divide dough into 2 portions. Roll each into a 30cm by 15cm oval on separate parchment sheets. Fold edges inward to form boat-shapes with raised borders, pinch the two ends to points on each. Let rest off heat 5 minutes until shaped.
3
Build 1
Toss tomatoes, onion, and sivri peppers with oregano, salt, and pepper. Divide mixture evenly between the two boats, spreading along the centre in a thin layer, keeping borders clear.
4
Build 2
Divide kasar evenly across the vegetables on both boats. Arrange sucuk slices on top in a single layer with edges overlapping slightly. Brush borders with whisked egg yolk on both pides.
5
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 yolks run soft.
6
Finish and plate
Lift pides onto a board, brush borders with melted butter, scatter parsley and pul biber across both. Finish each with a generous squeeze of lemon and slice across the boat to serve while egg yolk runs.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) sucuk Turkish sausage
- 2 balls pide dough
- 240g (8.5 oz) kasar cheese
- 4 large eggs
- 2 small ripe tomatoes
- 2 long green sivri biber peppers
- 120g (4.2 oz) yellow onion
- 1 tsp pul biber Aleppo flakes
- 1 tsp dried oregano
- 0.5 tsp ground black pepper
- 0.5 tsp fine sea salt
- 20ml (1.3 tbsp) extra-virgin olive oil
- 20g (small handful) flat-leaf parsley
- 2 small lemons
- 20g (0.7 oz) unsalted butter