Turkish breakfast pide

These golden, boat-shaped flatbreads are topped with a juicy pork sausage filling, baked until crisp, and finished with a perfectly set egg in the centre. A fresh tomato, green pepper, and parsley salsa - enriched with creamy avocado - adds brightness and balance. Ideal for brunch, lunch, or a relaxed dinner, this crowd-pleasing bake delivers bold flavour.

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Recipe and photo: South African Avocado Growers' Association.

SERVES FOUR TO SIX

For the dough

• 180ml (¾ cup) warm water

• 5ml (1 tsp) salt

• 5ml (1 tsp) granulated yeast

• 5ml (1 tsp) sugar

• 1 egg

• 60ml (¼ cup) mashed avocado

• 500ml (2 cups) cake flour, plus extra for dusting on work surface

For the sausage filling

• 1 red onion, finely chopped

• 2 tomatoes, finely chopped

• Handful parsley, finely chopped

• 1 green pepper, finely chopped

• 30ml (2 Tbsp) avocado or olive oil