A tortilla packed with tomatoes, peppers, eggs, spinach, chilli and mozzarella.
4 x Tortilla wraps
1 x 400g tin chopped tomatoes with herbs
1 x 280g jar grilled peppers in oil
4 x medium eggs
1 x heaped teaspoon green pesto
200g baby spinach leaves
1 x large red onion
100g grated mozzarella
Black pepper and chilli seeds#
SHOP THE INGREDIENTS
Preheat the oven to 400c/200f/gas 6.
Open the tinned tomatoes and drain off the juice.
Open the peppers and drain off the oil.
Put the drained tomatoes and peppers in a food processor along with the pesto – pulse to a thick paste.
Spread this over the tortillas.
Peel, halve and thinly slice the red onion.
Divide the slices over the tortillas.
Then divide the spinach leaves over them – leave a hole in the middle to put the egg.
Pop them in the oven for 3 mins.
Then take out – break an egg into the middle of each.
Sprinkle the cheese over the spinach and bake again for another 5 to 7 mins – till the eggs are set.
Serve sprinkled with some black pepper or chilli seeds.
