A classic Black Sea breakfast pide; the boat-shaped dough is topped with plenty of kaşar cheese, baked, and an egg is cracked on top at the last minute. Served hot, the runny egg yolk blends with the melted kaşar, making it a breakfast-table staple.
Add the yeast and sugar to lukewarm water and let it sit for 5 minutes; once foamy, mix in the flour and salt and knead into an elastic dough. Cover and let it rise in a warm place for 40 minutes.
Divide the risen dough into 4 equal pieces and roll each into a long boat shape; fold and raise the edges slightly so the filling doesn't spill out.
Distribute plenty of grated kaşar cheese evenly inside the boats. Bake in a preheated oven at 230 degrees for 15 minutes, until the edges turn lightly golden.
Crack one egg into the center of each pide fresh from the oven, then return to the oven and bake for another 5 minutes until the egg white turns opaque. Careful: don't overcook, so the yolk stays runny.
Drizzle melted butter over the pides fresh from the oven and garnish with finely chopped parsley; slice while hot and serve.
Important: Crack the egg in during the last 5 minutes as the pide finishes cooking; if added earlier, it will firm up and the yolk won't stay runny. Allergen: contains wheat (gluten), dairy products, and egg.
While folding the edges of the pide, lightly flour your fingertips; this way the dough won't stick to your hands and you'll get a neat boat shape.
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