Ingredients
Wholemeal Lebanese round breads (4 small, or 2 large)
1 teaspoon Italian herb mix
180 grams baby spinach leaves
1 1/2 cups cottage cheese
150g Woolworths tiny tomatoes, halved
4 eggs
1/2 bunch basil leaves
Olive oil
Pepper
Method
1. Line two baking trays with baking paper and place Lebanese round bread on trays and brush with oil.
2. Place in a pre-heated oven at 230℃ (210℃, fan-forced), (450 F)
3. Heat tablespoon of olive oil in a large frypan over medium heat. Add herbs and spinach. Stir for about 1 minute. Add pepper.
4. Spread cottage cheese over each round bread, evenly.
5. Top with spinach mixture and tomato. Leaving space in the centre of pizza for the eggs.
6. Crack an egg into the centre of each small pizza. (Or, 2 eggs onto each large pizza)
7. Bake for about 14 minutes, until eggs are cooked.
Serve topped with basil leaves.