Mexican baked egg

1 small wholemeal tortilla wrap 1 large egg 2 cherry tomatoes, finely chopped 1 spring onion, finely sliced Pinch of paprika A few coriander leaves Dash of hot sauce Preheat oven to 200C/180C fan/ gas mark 6. Trim the tortilla so it is approx 15cm diameter using a plate. Warm the tortilla for 10 seconds in the microwave or in a frying pan so it is soft, then push it into a muffin tray to create a cup.

Cook in the oven for 5-6 minutes until crisp and golden.

Take the tray out of the oven, then crack in the egg and top with the paprika and a pinch of salt and pepper. Return the tray to the oven and cook for 8-10 minutes until the egg white has set. Garnish with the chopped tomato, spring onion, coriander and hot sauce to serve.