Shakshuka Pide

The Shakshuka pide is inspired by my favourite brunch order – deep, rich tomato-based sauce cradling perfectly set runny eggs in a crispy and pillowy pide base.

Find a Reel version of this recipe on my Instagram here.

This recipe makes 2 decent sized Pides, enough for 6-8 hungry brunchers.

Originally created for International Week on The Great Australian Bake Off, Season 6.

Ingredients

For the pide dough

• 4g instant yeast

• 5g caster sugar

• 195g warm water (around 40C)

• 300g bread flour, plus extra for dusting

• 4g fine sea salt

• 1 ½ tsp olive oil

For the shakshuka filling

• 400g can diced italian tomatoes, drained

• 2 red capsicums

• 1 tbs tomato paste

• 1 long red chilli, chopped (or more to your taste)

• 1 small onion, diced

• 50g-80g feta, crumbled, to your taste

• 1 bunch flat-leaf parsley

• 4 eggs, at room temperature

Method

1. Mix yeast with sugar and 2 tbs of the warm water in a small bowl and leave to activate.

2. In a large bowl of a stand mixer, mix flour and salt with dough hook attachment. Add yeast mixture, oil and remaining water. Mix on low to combine. Use hands to bring together to a dough if required. Knead on medium speed for 5 minutes until smooth and elastic. Shape into a ball and place in an oiled bowl covered with cling wrap to rise until double in size, about an hour.

3. For the Shakshuka filling, place capsicums on stove top or oven grill to char until black, then wrap in foil and allow to cool off the heat. Once steamed, remove the black skin and cut into thin strips.

4. Heat oil in a pan over medium heat. Saute the onions and capsicum until fragrant and lightly caramelised, about 5 minutes. Stir in tomato paste and cook for 1 minute. Stir in chilli and tomatoes and season with salt and pepper. Cook until thickened. Set aside to cool.

5. Preheat oven to 240C/220C fan-forced. Knock back dough and knead lightly. Divide into 2 pieces and shape into a ball. Place on a lightly floured tray and allow to rise again until double in size, as long as possible.

6. Roll out dough into a long oval on a lightly floured surface, at least 25cm in length. Sprinkle extra flour on 2 trays. Place rolled out dough onto flour.

7. Fill shaped pide with the cooled tomato sauce. Use a bit of water to pinch ends together to seal, then fold the sides of pide in to create boat shape.

8. Bake shakshuka pide for 15 minutes, until golden brown, rotating half way.

9. Use a spoon to create indents in the sauce and crack 2 eggs into the pide. Sprinkle with feta and season eggs with salt and pepper.

10. Bake for a further 8 to 10 minutes or until whites are set but yolks are runny (or cook longer for non-runny yolks, checking every minute).

11. Allow to cool for 5 minutes. Serve sprinkled with chopped parsley leaves.