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

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

    Chef's Tip

    Add olives and anchovy fillets for an interesting alternative.

    Spinach and Egg Tortilla Pizzas

    Recipe Information

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    4 x Mediterranean herb 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

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