Mini Spinach and Ricotta Pizzas

Preheat the grill to a medium heat. Mix the ricotta, quark and spinach together and season with a little salt and pepper.

Spread the mini tortillas with the tomato purée and place on a lined baking tray. Divide the ricotta mixture between them and use a spoon to make a well in the middle. Carefully crack an egg into the well and sprinkle over the parmesan.

Place the baking tray under the grill, not too close to the top, and cook for 3-5 minutes until the egg is just set or until cooked to your liking. Remove from the grill, slide onto a plate and serve.

Keep an eye on the pizzas as they cook under the grill; if the tortillas are browning too quickly, move the tray down.