Pide with minced lamb and fried egg

Put the wheat flour, yeast, sugar, 1/3 oil and the water in a bowl and mix briefly to form a coherent whole. Add the salt and knead for at least 8 min. To a velvety, elastic dough.

Grease a bowl and put in the dough. Sprinkle with some flour. Cover with a clean tea towel and let the dough rise for 1 hour in a warm, draft-free place.

In the meantime, cut the onion before filling. Halve the peppers and remove the stalk and seed lists. Cut the flesh into small cubes. Cut the skin of the sausages.

Heat the oil in a frying pan and fry the onion and paprika for 3 minutes on a high heat. Add the sausage meat and tomato paste and cook for 3 minutes.

Leave to simmer for 5 minutes with a lid on the pan over medium heat. Season with pepper and salt.

Preheat the oven to 200 ˚C. Divide the dough into four equal pieces and roll each into an oval piece of approx. 25 cm long and 15 cm wide.

Divide the filling in the middle of the dough and leave 2 cm from the edges. Fold the edges over the filling.

Squeeze the dough at the ends to a point to create a boat. Brush the dough edges with the rest of the oil.

Make a well in the filling and break an egg above each pide. Place the pide on a baking sheet covered with parchment paper and bake in the oven for 15 minutes.

Meanwhile, cut the parsley fine. Remove the pide from the oven and sprinkle with the parsley. Serve immediately.