Ingredients
10 total- 2 tsp of olive oil
- 10 g of unsalted butter
- 250 g of chestnut mushrooms, sliced
- 5 sprigs of of thyme, leaves picked
- 1 clove of garlic, finely grated
- 240 g of baby spinach
- 2 large tortillas
- 3 tbsp of tomato passata
- 2 ocado own range organic free range eggs
- 0.5 tsp of chilli flakes (optional)
Method
4 stepsStep 1
Preheat the oven to 230°C/210°C fan/gas 8. Heat 1tsp of the oil with the butter in a large frying pan over a high heat. Add the mushrooms and thyme and cook for 5 mins, stirring very occasionally, until golden. Set aside in a bowl.
Step 2
Add the remaining oil to the pan along with the garlic and cook for 30 secs. Add the spinach and cook over a high heat for 1-2 mins, tossing until wilted.
Step 3
Place the tortillas on 2 large baking trays. Put half the passata on each; top with the mushrooms and spinach. Create a well in the middle of each; this will hold the egg, so make it deep enough to keep the white from escaping. Dot the mozzarella around the well and put in the oven for 5 mins.
Step 4
Remove from the oven and crack an egg into each well. Season with black pepper and sprinkle with chilli flakes, if using. Return to the oven for 4 mins, or until the cheese is bubbling and the egg is set.