0:10 Prep - 0:10 Cook - 1 Servings
Ingredients:
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1 Large Flat bread
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3 Eggs
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Light Cheese
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1/2 Red onion
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1 Salad Tomato
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1/4 yellow pepper
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100ml Tomato Passata
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Dried Basil
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Extra Virgin Olive oil
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Method:
1 Preheat the oven to around 200'C. On a baking tray, brush the rim (what will be the crust) of the pita with a small amount of water to prevent burning. Spread enough tomato passata onto the pita to cover the base*.
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2 Slice the onion into thin strips & arrange over the pizza. Slice the tomato into disks & place evenly on the base. Sprinkle some cheese evenly to cover the base of the pita & the other ingredients.
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3 In the cheese create 3 small spaces down to the base & crack the eggs into each space. Season the eggs with salt & pepper.
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4 Place into the oven for about 10 minutes until the cheese has melted. This method cooks the eggs so the yolks are still runny. If you prefer harder yolks cook for a further couple of minutes.
5 Slice up into pizza slices & serve with a few rocket leaves on top. I like to drizzle a little extra virgin olive oil over the top.
*I sometimes like to replace the tomato passata for Hummus. You can also add any ingredient you like to the pizza, be creative!
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