2 gluten free seeded wraps or gluten free pitta
a little olive oil, for brushing
1 roasted red pepper, from a jar
2 tbsp tomato purée
1 tbsp chopped dill
2 tbsp chopped parsley
65g pack rocket
Heat oven to 200C/180C fan/gas 6. Lay the gluten free wraps on two baking sheets, brush sparingly with the oil then bake for 3 mins.
Meanwhile chop the pepper and tomatoes and mix with the tomato purée, seasoning and herbs.
Turn the gluten free wraps over and spread with the tomato mixture, leaving the centre free from any large pieces of pepper or tomato.
Break an egg into the centre then return to the oven for 10 mins or until the egg is just set and the gluten free wrap is crispy round the edges.
Serve scattered with the rocket.
Recipe adapted from: Good Food