Prepare the filling: Heat the olive oil in a large frying pan over a medium heat. Add the diced onion and cook for 3-4 minutes, until it turns translucent and smells sweetly fragrant. Tip in the diced red pepper and cook for another 2 minutes, letting the edges soften and develop a slight char. You'll see the pepper brighten and the pan become dry.

Build the sauce: Pour in the tinned tomatoes, smoked paprika, and cumin. Stir everything together and bring to a gentle simmer. Let it bubble away for 5-7 minutes, stirring occasionally, until the sauce thickens and turns a deep, rich red. The smell at this stage is incredible — warm and earthy. Season with salt and pepper.

Add your protein (if using): Stir through the shredded chicken or turkey and let it warm through for 2 minutes. The meat should be steaming and coated in the tomato sauce. Set the filling aside in a bowl and wipe out the pan clean.

Make the egg wraps: Crack 2 eggs into a small bowl, add ½ tablespoon of milk (or water), and whisk until the yolk and white are fully combined and slightly frothy. Heat a small non-stick frying pan over a medium-low heat and add a tiny knob of butter or a spritz of oil. Pour in the whisked eggs, tilting the pan to create a thin, even layer. Cook for 1-2 minutes. You'll see the edges turn golden and lift away from the pan. The surface should be set but still slightly glossy on top. Flip carefully and cook for another 30 seconds. Repeat with the remaining eggs to make 4 wraps. Stack them on a plate.

Assemble the burritos: Lay one egg wrap flat on a clean surface. Spoon about 2-3 tablespoons of the filling down the centre of the wrap, leaving a 2cm border at the top and bottom. Sprinkle over a generous pinch of grated cheese. Fold in the sides, then roll tightly from the bottom, tucking in the filling as you go. You should have a neat, snug parcel. Repeat with the remaining wraps and filling.

Toast the wraps (optional but recommended): Return the assembled burritos to the clean pan, seam-side down, over a medium heat. Cook for 1-2 minutes per side, until the egg wrap is lightly golden and crisp on the outside, and the cheese inside has melted. You'll hear a satisfying sizzle as they hit the pan.