Egg and rocket pizzas

Egg and rocket pizzas. Very thinly sliced You can use red onion, Raw tomatoes, Raw pepper.

Sara Buenfeld

10 + 20 min · 2

Ingredients

• 60 g Very thinly sliced You can use red onion
• 220 g Raw tomatoes
• 200 g Raw pepper
• 110 g Raw egg
• 62 g 2 wraps
• 5 g For brushing
• 30 g Thick passata
• 10 g Chopped
• 10 g Chopped
• 65 g Raw rocket

Preparation

1. Preheat the oven to 180°C.
2. Lay the tortillas on two baking sheets, brush sparingly with the oil then bake for 3 minutes.
3. Finely chop the pepper and tomatoes, draining away loose tomato liquid. Mix with the thick passata, dill and parsley. Turn the tortillas over and spread with the mixture, leaving the centre clear for the egg.
4. Crack an egg into the centre of each tortilla. Bake for about 10 minutes, until the egg is just set and the edges of the tortilla are crisp.
5. Scatter with rocket and onion and serve.