Pizza Fried Egg on a Tortilla

Introduction

You get the savory satisfaction of pizza combined with the comfort of a breakfast egg, all in one quick and portable package. This recipe is your solution for a fast, flavorful meal that feels indulgent but comes together in minutes. It’s the perfect fusion of two beloved classics.

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

1. In a small bowl, whisk the egg. Season it with a pinch of salt and black pepper.
2. Heat a non-stick skillet over medium heat. Once hot, place the tortilla in the dry skillet and warm for about 30 seconds per side until pliable. Remove the tortilla to a plate.
3. Pour the seasoned egg into the center of the same skillet. Let it cook for about 1 minute, just until the bottom begins to set.
4. Carefully place the warmed tortilla directly on top of the still-runny egg, pressing down gently so the egg adheres to it.
5. Let it cook for another minute, then use a large spatula to swiftly flip the entire tortilla and egg together.
6. Spread the marinara sauce evenly over the tortilla side that is now facing up (which has the cooked egg attached to the bottom).
7. Sprinkle the shredded mozzarella, dried oregano, and red pepper flakes over the sauce.
8. Cover the skillet with a lid and cook for 2-3 minutes, or until the cheese is fully melted.
9. Remove from heat, sprinkle with the finely chopped fresh basil, slice, and serve immediately.

Variations

• Double Egg: For extra protein, cook two whisked eggs together before adding the tortilla.
• Crispy Base: For a crunchier tortilla, toast it in the dry skillet for a minute longer on each side before adding the egg.
• Fold-Over Style: After adding sauce and cheese, fold the tortilla in half to create a portable calzone-style sandwich.
• Spice Level: Adjust the heat by increasing the red pepper flakes or adding a few cracks of fresh black pepper at the end.

Tips for Success

• Have all your ingredients measured and ready before you start cooking, as the process moves quickly.
• Use a good non-stick skillet to ensure an easy flip and to prevent the egg from sticking.
• Don’t over-sauce the tortilla; too much marinara can make it soggy.
• Covering the skillet in the final step is crucial for melting the cheese thoroughly without overcooking the egg.

Storage & Reheating

This dish is best enjoyed immediately. If you must store it, wrap it tightly in foil and refrigerate for up to 24 hours. Reheat in a toaster oven or air fryer at 350°F for 5-7 minutes to restore crispiness; microwaving will make the tortilla soft.

FAQ

Can I use a different type of tortilla?

Absolutely. Any tortilla (flour, corn, almond flour) will work, though cooking times may vary slightly depending on thickness.

What can I use if I don’t have marinara sauce?

A simple spoonful of tomato paste thinned with a little water, or even a flavorful pesto, would work as a pizza sauce substitute.

How do I get a crispier tortilla?

Ensure your skillet is fully preheated before adding the tortilla for the initial toast, and consider spraying it with a light coat of oil.

Is this recipe gluten-free or dairy-free?

It can be, depending on your choices. Use a gluten-free tortilla (like the chickpea one listed) and skip the cheese for a dairy-free version.

Can I cook the egg to be runny?

Can I make this for a crowd?

Yes, but cook them individually for the best results. You can keep finished ones warm in a low oven (200°F) while you cook the rest.