Introduction
This Pizza Fried Egg on a Tortilla is your favorite pizza flavors packed into a quick, single-serving breakfast. You get the melty cheese, herby sauce, and a perfectly cooked egg, all on a crispy tortilla base. It’s a satisfying, protein-rich meal that comes together faster than ordering takeout.
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
- Heat a medium non-stick skillet over medium heat. Place the tortilla in the dry skillet and warm it for about 30 seconds per side until pliable. Remove the tortilla to a plate.
- In the same skillet, add a small amount of oil or cooking spray if it is not a high-quality non-stick. Pour the marinara sauce into the center of the skillet and spread it into a circle roughly the size of your tortilla.
- Carefully crack the egg directly onto the center of the sauce circle. Sprinkle the shredded mozzarella evenly around the egg white, leaving the yolk exposed.
- Season the entire area with dried oregano, red pepper flakes, salt, and black pepper.
- Cover the skillet with a lid and cook for 3-5 minutes, until the egg white is mostly set, the yolk is still runny, and the cheese is melted.
- Uncover and carefully slide the pizza-fried egg onto the warmed tortilla. Top with the finely chopped basil. Fold the tortilla in half or enjoy open-faced.
Variations
- Fold It Up: After sliding the egg onto the tortilla, fold it into a half-moon shape and press lightly in the hot pan for a minute to create a crispy quesadilla-style dish.
- Open-Faced Knife & Fork: Serve the egg-topped tortilla flat on a plate for an open-faced presentation, perfect for cutting with a knife and fork.
- Crispy Tortilla Base: For extra crunch, toast the tortilla in the dry skillet for 1-2 minutes per side until crispy before adding the toppings in a separate pan, then assembling.
- Low & Slow Egg: Cover the skillet immediately after adding the egg and cook on low heat for a longer time for a fully set white with no browning.
Tips for Success
- Use a good non-stick skillet to prevent the sauce and cheese from sticking and making cleanup difficult.
- Keep the skillet covered! This is crucial for melting the cheese and cooking the top of the egg white without flipping.
- Adjust the cook time based on your yolk preference: less time for runny, more time for set.
- Warm your tortilla just before assembling to make it more flexible and prevent cracking when you fold or pick it up.
Storage & Reheating
This dish is best enjoyed immediately. If you must store it, let it cool completely, wrap tightly, and refrigerate for up to one day. Reheat gently in a skillet over low heat with a lid to warm the egg without overcooking the yolk.
FAQ
Can I use a different type of tortilla?
Absolutely. Any tortilla you prefer—flour, corn, almond flour, or cassava—will work. Adjust cooking time if toasting it first.
What if I don’t have marinara sauce?
Any simple pizza sauce or even a spoonful of crushed tomatoes seasoned with a little garlic powder will work in a pinch.
My egg yolk cooked through. How do I keep it runny?
Reduce the cook time and ensure your skillet is covered. The steam helps cook the top faster, so you don’t need to leave it on the heat as long.
Can I make this without cheese?
Yes, simply omit the mozzarella. The dish will be less cohesive but still flavorful.
Is the basil necessary?
The fresh basil adds a bright, authentic pizza flavor, but you can substitute it with a smaller amount of dried basil in the sauce if needed.
How do I prevent the tortilla from getting soggy?
Warming the tortilla separately and assembling just before eating helps. For a crispier base, toast the tortilla until crisp before topping.
