Pizza Fried Egg on a Tortilla

Introduction

Imagine the flavors of a classic Margherita pizza meeting a gooey fried egg, all wrapped up in a warm, toasty tortilla. This dish is a masterclass in fast, satisfying comfort food that you can make any time of day. It’s endlessly customizable with your favorite pizza toppings, but the simple combination of melty cheese, herby sauce, and a runny yolk is truly special.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Servings: 1

Ingredients

1 egg
2-3 tablespoons shredded mozarella
2-3 tablespoons marinara sauce or pizza sauce
2 tablespoons basil – finely chopped
pinch red pepper flakes
1/4 teaspoon dried oregano
to taste salt
to taste black pepper
1 tortilla (I used Siete chickpea)

Instructions

In a small bowl, mix the marinara sauce, half of the chopped basil, red pepper flakes, and dried oregano. Set aside.
Heat a medium non-stick skillet over medium heat. Warm the tortilla for about 30 seconds per side, then remove it to a plate.
Crack the egg directly into the still-warm skillet. Season with salt and black pepper. Cook to your desired doneness (a runny yolk is recommended for this recipe).
While the egg cooks, spread the prepared sauce mixture evenly over the center of the warmed tortilla. Sprinkle the shredded mozzarella over the sauce.
Once the egg is cooked, carefully place it on top of the cheese and sauce on the tortilla.
Using a spatula, carefully fold two sides of the tortilla over the egg to form a taco shape. You can flip it seam-side down in the warm skillet for 30 seconds to help it hold if desired.
Transfer to a plate, sprinkle with the remaining fresh basil, slice in half, and serve immediately.

Variations

Open-Faced Style: Skip folding and enjoy it like a personal pizza. Top the fried egg tortilla with extra fresh basil.
Crispy Tortilla: After warming, crisp the tortilla directly on your gas stove burner for a few seconds per side for a charred, bubbly texture.
Soft Fold: For a softer, burrito-style wrap, fold all four sides of the tortilla over the filling to encase it completely.
Deconstructed Bowl: Skip the tortilla and serve the fried egg over a bowl of cauliflower rice or greens, topped with the sauce and cheese mixture.

Tips for Success

Warm the tortilla just until pliable; over-toasting it can make it difficult to fold without cracking.
Let the egg whites set partially before seasoning with salt to prevent them from becoming watery.
Assemble the sauce and cheese on the tortilla while the egg cooks to ensure everything comes together quickly and hot.
Use a good non-stick skillet for the easiest egg flip and to prevent the tortilla from sticking if you choose to crisp it in the pan.

Storage & Reheating

This dish is best enjoyed immediately. If you must store it, wrap the cooled tortilla tightly in foil or place it in an airtight container and refrigerate for up to 24 hours. Reheat in a skillet over medium-low heat to re-crisp the tortilla, or in the microwave for 30-45 seconds if you prefer it soft.

FAQ

Can I use a different type of tortilla?

Absolutely. Any tortilla (flour, corn, almond flour) will work. Just note that grain-free tortillas like chickpea may be more delicate when folding.

My tortilla cracked when I folded it. What happened?

The tortilla was likely warmed for too long and became too crisp, or it was cold when you tried to fold it. Ensure it’s just warm and pliable.

Can I cook the egg directly on the sauced tortilla?

You can, but it’s trickier. The sauce may slide off, and the tortilla can overcook. Cooking the egg separately gives you more control.

Is the egg supposed to be runny?

A runny yolk is recommended as it creates a delicious sauce, but you can cook the egg to any doneness you prefer.

Can I make this for a crowd?

Yes, you can easily multiply the ingredients. Cook the eggs one or two at a time and keep the prepared tortillas warm in a low oven.

What if I don’t have fresh basil?

You can increase the dried oregano to 1/2 teaspoon, but the fresh basil adds a bright, critical flavor. Try substituting with fresh spinach or arugula.