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

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 15 minutes
    • Mexican
    • Vegetarian

    Spinach and Egg Tortilla Pizza

    Recipe Information

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    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



    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.