1. Prepare a yeasted ____, knead until smooth and elastic, then allow to rise until doubled in size. 2. Divide and roll the ____ into ovals, fill the center with a mixture of tangy ____, then fold and pinch the long edges upward to create boat-shaped walls. 3. Bake until the crust is golden and the ____ is bubbling, then crack an ____ into the center of each boat and add a knob of ____. 4. Return to the oven briefly until the ____ white is just set but the yolk remains runny, then serve immediately for tearing and dipping.

Cuisine: ____