Easy egg pizza

  • Serves: 2
  • Prep: 15 mins
  • Cook: 20 mins


  • ½ 400g can chopped tomatoes
  • 2 large British Lion eggs
  • 2 medium khobez wraps (or thin flatbreads)
  • 1tbsp sunflower oil
  • 1 red onion, thinly sliced
  • 1tsp fennel seed, crushed, optional
  • 1 red chilli, sliced
  • 300g frozen leaf spinach, thawed and water squeezed out
  • 60g medium or mature Cheddar, grated


1. Heat the oven to 190C/170C (Fan)/gas mark 5 and place a large baking tray inside to heat up. In a large frying pan, heat the tomatoes over a high heat for 2-3 minutes until reduced by half. Transfer to a bowl and set aside. Clean your pan.

2. Return the pan to the heat, add oil and onion and cook over a medium heat for 6-8 minutes until golden. Add fennel seed and chilli, cook for 2 minutes. Add spinach to the pan and heat through.

3. Spread wraps / flatbreads with tomatoes, scatter over the spinach mixture and half of the cheese, making a small circular ridge (to crack egg into).

4. Remove the tray from oven and add the wraps / flatbreads. Crack eggs into each of the circular topping holes and scatter with the remaining cheese. Bake for 12-15 minutes or until the eggs are cooked to your liking.

Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
491 50.4g 24.9g 22.8g 8.9g 1.6g

Click on the stars to rate this recipe:

3.8 / 5 rating (8 votes)

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