Yumurtalı pide is a ketogenic take on pide, where a thin almond-flour crust is topped with spiced ground meat and a cracked egg before baking. Made without any cheese, it stays dairy-free and gets a clear kick from red pepper flakes.
Knead the almond flour with one egg, the olive oil and salt into a soft dough that holds together; almond-flour dough is fragile, so do not overwork it.
Knead the ground beef together with the grated onion, grated tomato, pepper flakes, salt and parsley.
Divide the dough in two and roll each piece into a thin, flat base on baking paper, folding the edges in slightly and spreading the filling in the centre.
Bake in an oven preheated to 200°C for 12 minutes, then crack an egg into the centre of each and bake for another 5 minutes until the egg white has set.
Scatter parsley over the pide as it comes out of the oven and serve hot.
Do not overwork the dough; almond-flour dough tears more easily, so working on baking paper as you roll it out makes it easier to transfer. Crack the eggs on only in the last 5 minutes of baking, or the yolk sets completely if added too early. Allergens: contains egg and tree nuts (almond).
Using ground lamb instead of beef gives the filling a richer aroma; in that case cutting the pepper flakes to half a teaspoon keeps the meat's flavour from being overpowered.
Admin DadaGastro · verified in test kitchenYumurtaları pişirmenin başında kırdım, tarifte son 5 dakikada eklenmesi gerektiği yazıyor ama ben adımı ters okumuşum. Sarı tamamen katılaştı ve pide kuru kaldı, ikinci denemede son 5 dakikada ekleyince kıvam çok daha iyiydi.
Haklısınız, o adım kafa karıştırıcı yazılmış olabilir; yumurtaları pişirmenin ilk değil son 5 dakikasında kırmanız gerekiyor, bunu adımın başına taşıyacağım.
Dana kıyma yerine kuzu kıyma kullandım, editör notunda dediği gibi pul biberi de azalttım. Harç gerçekten daha aromatik oldu ama kuzu yağı biraz daha fazla su bıraktığından hamurun altı benimkinde biraz yumuşak kaldı.
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