Introduction
This Pizza Fried Egg on a Tortilla is your answer for a lightning-fast meal that hits all the right notes: savory, cheesy, and satisfying. It combines the comfort of a runny-yolk egg with the familiar flavors of a Margherita pizza, all cradled in a crispy, no-fuss tortilla wrap. You can go from zero to delicious in under 10 minutes.
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 with the dried oregano.
- Heat a small non-stick skillet over medium heat. Once warm, place the tortilla in the dry skillet. Toast it for about 30 seconds per side, just until it begins to puff slightly, then remove it to a plate.
- In the same skillet, add a small drizzle of oil or cooking spray. Crack the egg into the center and season with salt and black pepper. Cook for 1-2 minutes until the egg white begins to set.
- Drizzle the oregano-marinara sauce over the egg white, avoiding the yolk. Sprinkle the shredded mozzarella over the sauce.
- Cover the skillet with a lid and cook for another 1-2 minutes, or until the cheese is melted and the egg white is fully cooked to your liking (for a runny yolk).
- Carefully slide the finished pizza egg onto the center of your toasted tortilla.
- Immediately garnish with the finely chopped fresh basil and a pinch of red pepper flakes. Fold the tortilla over or roll it up, and enjoy.
Variations
- Open-Faced Style: Skip folding and eat with a knife and fork for a less messy, more pizza-like experience.
- Crispier Tortilla: After toasting, keep the tortilla in a warm oven while you cook the egg to make it extra crisp.
- Egg Style Swap: For a fully set yolk, break the yolk right after adding the sauce and cheese, then cover to cook through.
- Make it a Pizza Egg Sandwich: Use two tortillas or a split pita to sandwich the cooked pizza egg in between.
Tips for Success
- Use a good non-stick skillet to ensure the egg and melted cheese release easily.
- Covering the skillet is crucial—it melts the cheese quickly without overcooking the yolk.
- Prep your basil and have all ingredients measured and ready before you start cooking, as the process moves fast.
- If your tortilla is large, you can fold the sides up like a taco; if it’s smaller, a simple fold-over works best.
Storage & Reheating
This dish is best enjoyed immediately. If you must store it, let the assembled tortilla cool completely, wrap tightly in foil or plastic, and refrigerate for up to 1 day. Reheat in a toaster oven or air fryer at 350°F for 3-5 minutes to restore crispness; the microwave will make the tortilla soft.
FAQ
Can I use a different type of tortilla?
Yes, any tortilla will work—flour, corn, or a grain-free alternative. Cooking times may vary slightly for toasting.
My cheese isn’t melting before the egg overcooks. What should I do?
Your heat may be too high. Try a medium-low heat and cover the skillet immediately after adding the cheese to trap steam.
Can I make this without a lid?
A lid is recommended to properly melt the cheese, but you can use a large heat-safe plate or a baking sheet as a cover in a pinch.
What if I don’t have fresh basil?
You can use 1 teaspoon of dried basil, but add it to the sauce in step 1 instead of as a fresh garnish.
Is the tortilla toasted separately to keep it from getting soggy?
Yes, toasting it first creates a slight barrier and ensures it stays crispier when the hot egg and sauce are added.
Can I double this recipe?
Absolutely. Use a larger skillet and cook two eggs side-by-side, or simply cook sequentially and keep the first one warm in the oven.
