Dough 

1. Mix water, yeast and sugar together. Stand for 5 minutes to activate the yeast.  
2. Combine flour and salt in large mixing bowl and make a well in the centre. 
3. Add egg, yoghurt and oil, along with frothy yeast mixture. Mix until dough comes together to form a sticky shaggy dough.  
4. Tip onto a floured bench and knead for 2-3 minutes. Grease mixing bowl with oil, add dough and toss to coat. Cover and set aside in a warm place to double in size (about 1 hour). 
5. Place risen dough onto floured bench and knead again for a further 2 minutes. Divide into 4 and roll out each dough ball to form 35cm long by 20cm wide oval shapes, approx. 5mm thick. 

Assembly 

1. Preheat oven to 200°C/180°C (fan-forced) and line baking trays with baking paper.  Place rolled out dough onto trays. Sprinkle mozzarella, cheddar and feta cheese evenly over the centre of each dough, leaving a 2cm border at the edge with no filling. Scatter over tomatoes, capsicum and cumin. 
2. Fold in the sides and squeeze dough at each end to make it pointy. Beat 1 egg with 1 tsp olive oil and brush edges. Bake 12-15 minutes or until pide is golden.  
3. Remove pides from oven and carefully make an indent into the filling of each pide. Crack an egg into indents and bake a further 6-7 minutes; the eggs whites should be set with the yolk still runny. Stand for 5 minutes. Sprinkle with chilli flakes (if using) and serve with lemon wedges.