High Protein Rainbow Egg Salad
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Pide Dough
Filling
Method
Pide Dough
- Mix water, yeast and sugar together. Stand for 5 minutes to activate the yeast
- Combine flour and salt in large mixing bowl and make a well in the centre
- Add egg, yoghurt and oil, along with frothy yeast mixture. Mix until dough comes together to form a sticky shaggy dough
- Tip onto a floured bench and knead for 2-3 minutes. Grease mixing bowl with oil, add dough and toss to coat. Cover and set aside in a warm place to double in size (about 1 hour)
- Place risen dough onto floured bench and knead again for a further 2-5 minutes or until smooth. Divide into 4 and roll out each dough ball to form 35cm long by 20cm wide oval shapes, approx. 5mm thick. Place onto lined baking trays
Filling
- Preheat oven to 200°C/180°C (fan-forced)
- Sprinkle mozzarella, cheddar and feta cheese evenly over the centre of each dough, leaving a 2cm border at the edge with no filling. Scatter over tomatoes, capsicum and cumin
- Fold in the sides and squeeze dough at each end to make it pointy. Beat 1 egg and brush edges. Bake 15-20 minutes or until Pide is golden
- Remove Pides from oven and carefully make an indent into the filling of each one. Crack an egg into the indents and bake a further 6-7 minutes; the eggs whites should be set with the yolk still runny. Stand for 5 minutes. Sprinkle with chilli flakes and serve with lemon wedges
Tips & Hints:
- Dough can be made a day in advance and refrigerated until needed. Bring dough back to room temperature before rolling out
- Store leftover cooked Pide in the refrigerator for 1-2 days in a sealed container. Reheat in a low oven or in microwave until just warmed through.
Pide Dough
- Mix water, yeast and sugar together. Stand for 5 minutes to activate the yeast
- Combine flour and salt in large mixing bowl and make a well in the centre
- Add egg, yoghurt and oil, along with frothy yeast mixture. Mix until dough comes together to form a sticky shaggy dough
- Tip onto a floured bench and knead for 2-3 minutes. Grease mixing bowl with oil, add dough and toss to coat. Cover and set aside in a warm place to double in size (about 1 hour)
- Place risen dough onto floured bench and knead again for a further 2-5 minutes or until smooth. Divide into 4 and roll out each dough ball to form 35cm long by 20cm wide oval shapes, approx. 5mm thick. Place onto lined baking trays
Filling
- Preheat oven to 200°C/180°C (fan-forced)
- Sprinkle mozzarella, cheddar and feta cheese evenly over the centre of each dough, leaving a 2cm border at the edge with no filling. Scatter over tomatoes, capsicum and cumin
- Fold in the sides and squeeze dough at each end to make it pointy. Beat 1 egg and brush edges. Bake 15-20 minutes or until Pide is golden
- Remove Pides from oven and carefully make an indent into the filling of each one. Crack an egg into the indents and bake a further 6-7 minutes; the eggs whites should be set with the yolk still runny. Stand for 5 minutes. Sprinkle with chilli flakes and serve with lemon wedges
Tips & Hints:
- Dough can be made a day in advance and refrigerated until needed. Bring dough back to room temperature before rolling out
- Store leftover cooked Pide in the refrigerator for 1-2 days in a sealed container. Reheat in a low oven or in microwave until just warmed through.
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Ö.Hakan MUĞLALI
yoghurt in the recipies - Yoghurt, bulgur, tarhana etc. are the contribution of Turks to the world cousine.
+ 16 star only ratings in addition to the reviews above
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