Name: Egg, capsicum and spinach pizza
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 250 gram falcones twin-pack mini turkish pide; 1 tablespoon vegetable or olive oil; 1 medium brown onion, halved, thinly sliced; 1 teaspoon ground cumin; 1 teaspoon mild paprika, plus extra, to serve; 2 tablespoon pine nuts; 1 bunch (300g) english spinach, chopped; 270 gram jar marinated capsicum, drained, sliced; 120 gram reduced-fat fetta, crumbled; 1 cup shredded reduced-fat mozzarella cheese; 4 eggs, at room temperature; 2 tablespoon coriander leaves

Egg, capsicum and spinach pizza

Serves 4

Prep

15M

Cook

25M

Total

40M

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Ingredients

250 gram falcones twin-pack mini turkish pide

1 tablespoon vegetable or olive oil

1 medium brown onion, halved, thinly sliced

1 teaspoon ground cumin

1 teaspoon mild paprika, plus extra, to serve

2 tablespoon pine nuts

1 bunch (300g) english spinach, chopped

270 gram jar marinated capsicum, drained, sliced

120 gram reduced-fat fetta, crumbled

1 cup shredded reduced-fat mozzarella cheese

4 eggs, at room temperature

2 tablespoon coriander leaves

Method

1.Preheat oven to 220°C/200°C fan forced. Cut bread in half horizontally. Place bread, cut-side up, on a large baking tray.

2.Heat oil in a large frying pan. Add onion; cook and stir for 10 minutes or until soft. Add cumin, paprika and pine nuts; cook for 1 minute or until fragrant. Transfer onion mixture to a heatproof bowl. Add spinach to pan: cook for 1 minute or until wilted. Add capsicum to spinach. Cool.

3.Spread onion mixture over bread; top with spinach mixture. Combine fetta and mozzarella in a medium bowl. Sprinkle cheese mixture over pizzas. Using the back of a spoon, make a well at centre of each pizza. Carefully crack an egg into each well. Bake for 10-12 minutes or until egg is set. Serve pizzas topped with coriander, pepper and a little extra paprika.

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Ingredients

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