First, make the tomato sauce. In a small saucepan, heat half of the olive oil, add the tomato puree and stir for a few minutes before adding garlic powder, half of the oregano and passata. Heat on a moderate heat while you make the pizza base. You might want to put a lid on the sauce as it has a tendency to bubble.
Preheat the oven to 180 degrees/gas mark 4.
While the sauce is cooking away nicely, beat the eggs, milk, salt, pepper and the other half of the oregano in a large bowl until the eggs and milk are combined.
In a small oven-safe frying pan heat the remainder of the olive oil over a medium heat. Place the egg mixture in the pan and allow to set on the bottom before lifting the eggs to create a firm omelette.
Once the eggs are almost set, place the pan in the oven for just a minute. Remove from the oven and sprinkle with mozzarella and chorizo slices.
Place back in the oven for around 8 minutes until the cheese has melted and chorizo is crispy.
Remove from the oven and allow to rest for a few minutes before tearing the fresh basil over the top.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.