4 x 18cm wraps (use this recipe and make them extra large)
100g tasty cheese cubed
1 small onion - peeled and quartered
2 cloves garlic
30g organic olive oil
400g can diced organic tomatoes
1 tbsp organic tomato paste
sprinkle dried oregano and basil
225g can pineapple pieces well drained
large handful of baby spinach leaves
4 eggs at room temperature
cracked pepper to taste
Make the wraps and place them on two oiled oven trays.
Preheat oven to 200 degrees.
Grate the cheese in the TMX for 3 seconds on speed 8. Set aside.
Make the tomato pizza sauce by placing the onion and garlic in the TMX bowl and chopping for 3 seconds on speed 5. Scrape down the sides, add oil and cook for 3 minutes at 100 degrees, reverse soft speed. Add the tomatoes, tomato paste and dried herbs and cook for 7 minutes at 100 degrees, speed 2. Remove from bowl and cool.
Spread the cooled pizza sauce over the wraps (freeze any excess). Arrange the pineapple and spinach over the pizzas and sprinkle with cheese. Carefully break an egg on to the middle of each pizza.
Bake for 10-15 minutes or until the egg is just set. Sprinkle with freshly ground black pepper and serve immediately.