Spread the pizza base with passata, then scatter with capsicum and cheese. Bake for 5 minutes, then remove the pizza from the oven and use the back of a tablespoon to make 3 indents in the pizza. Crack an egg into each indent, season, then bake the pizza for a further 5-6 minutes until eggs are just set, cheese is melted and base is golden. Scatter with oregano or basil leaves, then slice and serve.
Woodfired pizza bases and tomato passata are available from delis and selected greengrocers.
Serves 2 grown-ups or 4 kids.
Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our barbecue and salad collections.