Pizza Fried Egg on a Tortilla

Introduction

This dish captures the comforting essence of pizza in a fraction of the time, merging a runny fried egg with melty cheese and tangy sauce on a crispy tortilla. It’s the ultimate savory breakfast, lazy lunch, or quick dinner that you can customize with your favorite pizza flavors. You get all the satisfaction of a personal pizza with the added indulgence of a perfectly cooked egg on top.

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, chopped basil, red pepper flakes, and dried oregano. Set aside.
Heat a medium non-stick or cast-iron skillet over medium heat. Once hot, place the tortilla in the dry skillet. Toast for about 1-2 minutes per side until lightly browned and slightly puffed. Remove the tortilla to a plate.
Reduce the heat to medium-low. Carefully crack the egg into the center of the skillet. Season with salt and black pepper.
Cook the egg for 2-3 minutes, or until the white is mostly set but the yolk is still runny. While the egg cooks, spread the prepared sauce mixture evenly over the toasted tortilla, leaving a small border around the edge. Sprinkle the shredded mozzarella over the sauce.
Once the egg is ready, use a spatula to gently slide it on top of the sauced and cheesed tortilla, centering it.
Place the entire tortilla with the egg back into the skillet. Cover with a lid and cook for 1-2 minutes, just until the cheese is melted. Serve immediately.

Variations

Fully Enclosed: For a neater eat, fold the tortilla in half over the egg after adding it to create a quesadilla-style pocket, then toast for another minute per side.
Extra Crispy Base: For a sturdier, cracker-like crust, brush the tortilla lightly with oil before toasting it in the initial step.
Serving Style: Slice it into wedges like a pizza for easy sharing, or enjoy it folded in half like a taco.
Egg Style: Prefer an over-hard egg? Simply cook the egg longer in step 3, flipping it once, before adding it to the tortilla.

Tips for Success

Use a skillet with a tight-fitting lid for the final step; the trapped steam is crucial for melting the cheese without overcooking the egg yolk.
Have your sauce mixed and tortilla toasted before you start the egg. The process moves quickly once the egg hits the pan.
To prevent a soggy tortilla, ensure it is nicely toasted and don’t overload it with too much sauce.
For easier cleanup and to prevent sticking, use a well-seasoned cast-iron or a reliable non-stick skillet for cooking the egg.

Storage & Reheating

This recipe is best enjoyed immediately. If you have leftovers, store them wrapped in the refrigerator for up to 1 day. Reheat in a skillet over medium-low heat to re-crisp the tortilla, being careful not to overcook the egg yolk, or microwave briefly until warm.

FAQ

Can I use a different type of tortilla?

Absolutely. Any tortilla you like—flour, corn, almond flour, or another gluten-free variety—will work. Cooking time may vary slightly depending on thickness.

My egg yolk cooked through when I melted the cheese. What happened?

Your heat was likely too high, or you covered it for too long. Keep the heat at medium-low and check after 1 minute of covering.

Can I make this without cheese?

Yes, you can omit the cheese. The dish will be less “pizza-like,” but the savory sauce and egg are still delicious. You may want to add another pinch of oregano or herbs for flavor.

What if I don’t have fresh basil?

You can use 1 teaspoon of dried basil in the sauce mixture instead, or simply sprinkle it on top at the end. The flavor will be more concentrated but still tasty.

Is the tortilla supposed to be soft or crispy?

The initial toasting gives it light crispness and structure. The final step with the lid will soften it slightly from the steam, but the edges should remain somewhat crisp. For a fully crispy base, see the “Extra Crispy Base” variation.

Can I double this recipe?

Yes, you can make multiple servings by using a larger skillet or cooking them sequentially. It’s easiest to toast all tortillas and prep all sauce first, then cook eggs one or two at a time.