The Turkish egg-topped flatbread filled with cheese, pepper and tomato, known as yumurtalı pide (lit. egg pita) hails from the Kayseri region in Middle Anatolia where locals sometimes also use another Anatolian delicacy as a topping for this type of pide bread - thinly sliced, spice-coated, and dry-cured beef called pastırma.

Yumurtalı pide is made with soft, chewy, oval-shaped pita dough, like most traditional Turkish pita breads, and other regional pizza-like foods. For the perfect yumurtalı pide, the egg is cracked in the middle of each bread only minutes before the end of baking.

Beloved throughout the country, this is one of the ultimate Turkish breakfast dishes, but it is also widely available as a snack at numerous bakeries and street stalls.