I’ve been trying to reinvent my breakfast and brunches at the weekend of late after going through a period of feeling a little uninspired and like my options were a little limited. As a result, I’ve now dumped anything toast, cereal or smoothie based and tried to branch out into wilder territories.

And that’s when I stumbled upon these wonderful egg & rocket brunch pizzas.

egg and rocket pizza on a plate

This goes down beautifully as a lunch, brunch or even a breakfast dish. In fact, it’s recently been replacing my beloved avocado & poached as my weekend mid-morning cook-up. The blend of the herbs with the slight sweetness of the capsicum gives it a wonderful flavor that always has me licking out the bowl (sorry). Best of all, it’s actually quite a filling dish, despite its relatively low calorie content.

The trick with this recipe is to get your oven temperature just right. Too high a temperature will give you a rock hard egg yolk before your egg white has the chance to set. Similarly, if you keep your eggs in the fridge then I recommend taking them out 10-20 minutes before starting this, just to give yourself the best chance of an even bake across your egg.

Anyway, I hope you enjoy this recipe. It’s been a favorite at mine for a while now and has now (finally) won me some fans among my friends. I hope it does the same for you too!

Be sure to let me know what you think, or if you have any other takes on this brunch recipe… I’d love to hear them!

Egg & Rocket Healthy Brunch Pizzas
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 people
Calories: 180 kcal
  • 2 wholemeal tortilla wraps
  • olive oil for brushing
  • 1 canned roasted red capsicum
  • 2 tomatoes
  • 2 tbsp tomato purée
  • 1 tbsp chopped dill
  • 2 tbsp chopped parsley
  • 2 eggs
  • 2 cups rocket
  • ½ red onion very thinly sliced
  1. Heat your oven to 350F/180C. Lay the tortillas on two baking sheets, and brush sparingly with oil. Put the sheets in the oven and bake for about 3-4 minutes, or until they crisp a little.
  2. While the sheets are baking, chop the capsicum and tomatoes and add to a bowl. Then mix in tomato purée, herbs and seasoning.
  3. By now your tortillas should have started to crisp, so remove them from the oven and turn them over so that the uncooked sides are facing up.
  4. Spread on the tomato and capsicum mix, but be sure to leave the centre free, as well as a crust-like perimeter around the edges of the tortilla.
  5. Break an egg onto the centre of each pizza and then return the sheets to the oven. Bake for 8-10 minutes or until the egg has set.
  6. Serve with rocket and onion scattered over.

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