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.

While the sheets are baking, chop the capsicum and tomatoes and add to a bowl. Then mix in tomato purée, herbs and seasoning.

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.

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.

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.

Serve with rocket and onion scattered over.