(Serves )
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Put the warm water into a bowl along with the first measures of salt and sugar and the olive oil. Stir.
Sprinkle the yeast on top and leave for a few minutes.
Gradually add in most of the flour and start to mix to form a dough. Add more flour if you need to.
Knead the dough adding a little flour as you go to stop it sticking until it is workable. Knead for 10 minutes. Alternatively you can knead the dough in a mixer with the dough hook.
Cover the dough with an upturned bowl or a damp cloth and leave for 20 to 30 minutes.
Meanwhile make the filling.
Finely chop the onion and put it into a heated pan with the second measure of olive oil. Cook over a medium heat, stirring occasionally, until the onion has softened.
Wash the silverbeet leaves and cut out the stem. Shake off the excess water and slice finely.
When the onion is soft add the silverbeet leaves. Stir them in.
Cook over a medium heat until they are soft, add the second measure of salt and the peppers.
Cook for one more minute and remove from the heat.
When the dough is ready heat the oven to 180 C and divide the dough into even pieces. One piece per person.
Form the piece of dough into a ball and flatten the ball on the bench, pressing and stretching until you have a round piece 20cm in diameter. If the dough is sticking put a little olive oil on the bench and your fingers, you don't need much.
Place the round onto a tray lined with baking paper then fold the edges over a little, all the way around to hold the filling in.
Once all the rounds are completed, divide the filling evenly and add to the top of the dough. Smooth it out and put it into the hot oven.
Bake for 20 minutes or until the edges are starting to brown.
Remove the pide from the oven and add the grated cheese to each around the edge.
Break an egg into each pide and put them back into the oven.
Bake for a further 10 minutes or until the egg white is opaque and just firm.
Serve hot with a salad.