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Spinach & Egg Tortilla Pizza

Recipe

A tortilla packed with tomatoes, peppers, eggs, spinach, chilli and mozzarella.

Serves: 4 people | Prep time: 15 minutes | Cooking time: 15 minutes

Mexican | Main

Ingredients

  • 4 x Tortilla Wraps
  • 400g Tin Chopped Tomatoes with Herbs
  • 280g Jar Chargrilled Peppers in Oil
  • 4 Medium Eggs
  • 1 x Heaped tsp Green Pesto
  • 200g Baby Spinach Leaves
  • 1 x Large Red Onion
  • 100g Grated Mozzarella

Method

  1. Preheat the oven to 400c/200f/gas 6.
  2. Open the tinned tomatoes and drain off the juice.
  3. Open the peppers and drain off the oil.
  4. Put the drained tomatoes and peppers in a food processor along with the pesto – pulse to a thick paste.
  5. Spread this over the tortillas.
  6. Peel, halve and thinly slice the red onion.
  7. Divide the slices over the tortillas.
  8. Then divide the spinach leaves over them – leave a hole in the middle to put the egg.
  9. Pop them in the oven for 3 mins.
  10. Then take out – break an egg into the middle of each.
  11. Sprinkle the cheese over the spinach and bake again for another 5 to 7 mins – till the eggs are set.
  12. Serve sprinkled with some black pepper or chilli seeds.