Huevos Rancheros Tortilla Pizza

Tortilla Pizza meets Huevos Rancheros in the easiest breakfast mash up you will fall for. This Tortilla Pizza loads a warm tortilla with eggs, beans, salsa and melty cheese, giving you all the comfort of a classic skillet breakfast without the work. It cooks fast, tastes bold, and turns an everyday tortilla into something worth waking up for.

If you want to turn it into a full spread, pair it with my Spinach Artichoke Dip with Bacon. The creamy and cheesy dip softens the heat and makes every bite feel extra satisfying.

• What Makes This Recipe So Good
• What Goes Into Tortilla Pizza
• How To Make Tortilla Pizza
• Tips For Making Tortilla Pizza
• Recipe FAQ’s
• Huevos Rancheros Tortizza (Tortilla Pizza) Recipe

What Makes This Recipe So Good

This Tortilla Pizza takes everything you love about a loaded breakfast and turns it into a fast, flavor packed meal. Using a tortilla as the base means you get the crisp bite of pizza without kneading dough or waiting for anything to rise. The toppings stay classic and satisfying, and the whole thing cooks so quickly that it feels almost too easy.

What makes this tortilla pizza recipe even better is how customizable it is. Want more protein, extra heat or a little freshness on top Add it. The pizza tortilla base holds everything beautifully and turns into a thin, crisp crust that works for breakfast, brunch or an easy dinner. It is the kind of tortilla wrap pizza that proves simple ideas really can taste impressive.

What Goes Into Tortilla Pizza

This Tortilla Pizza keeps things simple by building bold flavor from everyday pantry staples.

• Flour Tortillas: These create the thin, crisp base that makes this Tortilla Pizza so quick. Choose medium to large flour tortillas so they can hold the toppings without becoming soggy.
• Tomatoes: Fresh tomatoes with their juices (or a can of crushed tomatoes) form the salsa style layer that keeps the eggs moist and adds natural sweetness and acidity.
• Refried Beans: A small spread of beans gives the pizza tortilla extra body and richness. It also helps the toppings stick and adds that satisfying, hearty flavor.
• Eggs: The star of any Huevos Rancheros inspired dish. They cook gently on top of the tortilla wrap pizza and give you a silky, creamy bite in every slice.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Tortilla Pizza

1. Preheat the Oven: Warm the oven to 180℃ or 356℉ so it is ready as soon as your tortilla base is assembled.

1. Sauté: Cook onion, garlic, capsicum and jalapeño until softens. Stir in tomatoes and cilantro and let it reduce.

1. Season the Salsa: Add the vegetable stock powder or salt and let the mixture cook for another minute so the flavors settle.

1. Prepare the Tray: Lightly grease an oven tray with olive oil or line it with baking paper to keep the tortillas crisp.

1. Layer Tortillas: Stack two tortillas on the tray, spread a thin layer of refried beans, and spoon the salsa over the top.

1. Make the Egg Wells: Use the back of a spoon to create four small wells in the salsa, giving the eggs a place to sit without sliding.

1. Add the Eggs and Bake: Crack an egg into each well, sprinkle cheese over the top, and bake for about 15 minutes or until the whites begin to set.

1. Grill: Switch to grill on medium heat until the eggs reach preferred doneness. Top with avocado, bacon or chorizo, cilantro and a spoon of sour cream.

This Tortilla Pizza loves a mix of crispy, cheesy and fresh sides. A warm slice of Garlic Cheese Bread is perfect for scooping up extra salsa and eggs. If you want something a little fun and handheld, Lasagna Stuffed Burritos bring a comforting, hearty twist that plays well with the bold flavors. For something lighter, Shrimp Avocado Garlic Bread adds a fresh, buttery bite that balances the richness of the pizza beautifully.

Tips For Making Tortilla Pizza

• Use medium or large tortillas so they crisp up nicely and hold the toppings without folding under the weight. I have tried smaller ones and the eggs tend to spill right over the edges.
• If you like your yolks runny, pull the Tortilla Pizza from the oven a little earlier than you think. The heat from the salsa keeps cooking the eggs even after you take it out.
• Drain off a bit of tomato juice if your salsa looks extra watery. A slightly thicker base gives you that perfect crisp edge without sogginess.
• Do not skip warming the salsa before assembling. It brings the flavors together and helps the eggs cook more evenly.

You can, but the texture will be different. Corn tortillas do not crisp the same way and tend to crack under the toppings. Flour tortillas give you a sturdier base for the eggs and salsa.

Make sure the salsa has reduced before adding it to the tortillas. A thicker mixture keeps the base crisp. Stacking two tortillas also helps support the toppings without softening too quickly.

Yes. You can use a large skillet with a lid. Keep the heat low and cook until the whites set and the tortilla turns crisp on the bottom.

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IngredientsUSMetric1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 1 medium brown onion peeled and finely chopped
• ▢ 2 cloves garlic minced or crushed
• ▢ 1/2 medium red capsicum deseeded and diced
• ▢ 1 medium jalapeño pepper chopped OR 1/2 teaspoon red chilli flakes
• ▢ 3 medium ripe tomatoes diced with their juice (or 1x 400g/14oz can crushed tomatoes)
• ▢ 1/2 teaspoon ground cumin
• ▢ 2 tablespoons fresh cilantro/coriander finely chopped
• ▢ 1 teaspoon vegetables stock powder or salt to season
• ▢ 2 large flour tortillas of choice
• ▢ 1/2 cup Refried Beans optional
• ▢ 4 large eggs
• ▢ 1/4 cup Mexican cheese blend
• ▢ 1 whole avocado diced
• ▢ 4 rashers shortcut bacon diced OR 2 chorizos, casings removed, diced
• ▢ 1/4 cup fresh cilantro/coriander leaves to garnish
• ▢ 2 tablespoons Sour cream (or Greek yogurt) to serve

Instructions

• Preheat oven to 180℃ | 356℉.
• In a large pan/skillet, fry the onion, garlic, capsicum and jalapeño (or chilli flakes). Fry until onion becomes transparent and the other vegetables have softened (about 4 minutes). Add the tomatoes and cilantro/coriander, and allow to gently simmer until the tomato juice begins to reduce down. Season with the stock powder, or salt to taste.
• Grease an oven tray with olive oil or cooking oil spray (or line with baking/parchment paper).
• Place the 2 tortillas on top of each other onto the tray. Spread with the refried beans (if using). Pour the tomato salsa over the top and create 4 ‘holes’ in the salsa for the eggs to sit (as pictured above).
• Gently crack the eggs into these holes; sprinkle the top of the pizza with cheese, and place into the oven (on the middle shelf). Bake for 15 minutes, or until the egg whites begin to whiten.
• Change the oven settings to grill/broil on medium heat; continue cooking for a further 5-10 minutes, or until cooked to your liking. If you like your egg yolk runny, take the pizza out while they’re a little under as they will continue cooking in the salsa.
• Top with (optional) avocado pieces, bacon (or chorizo) pieces, fresh coriander, and serve with sour cream (or greek yogurt).

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Huevos Rancheros Tortizza (Tortilla Pizza)

Ingredients

• 1 tablespoon olive oil
• 1 medium brown onion peeled and finely chopped
• 2 cloves garlic minced or crushed
• 1/2 medium red capsicum deseeded and diced
• 1 medium jalapeño pepper chopped OR 1/2 teaspoon red chilli flakes
• 3 medium ripe tomatoes diced with their juice (or 1x 400g/14oz can crushed tomatoes)
• 1/2 teaspoon ground cumin
• 2 tablespoons fresh cilantro/coriander finely chopped
• 1 teaspoon vegetables stock powder or salt to season
• 2 large flour tortillas of choice
• 1/2 cup Refried Beans optional
• 4 large eggs
• 1/4 cup Mexican cheese blend
• 1 whole avocado diced
• 4 rashers shortcut bacon diced OR 2 chorizos, casings removed, diced
• 1/4 cup fresh cilantro/coriander leaves to garnish
• 2 tablespoons Sour cream (or Greek yogurt) to serve

Instructions

• Preheat oven to 180℃ | 356℉.
• In a large pan/skillet, fry the onion, garlic, capsicum and jalapeño (or chilli flakes). Fry until onion becomes transparent and the other vegetables have softened (about 4 minutes). Add the tomatoes and cilantro/coriander, and allow to gently simmer until the tomato juice begins to reduce down. Season with the stock powder, or salt to taste.
• Grease an oven tray with olive oil or cooking oil spray (or line with baking/parchment paper).
• Place the 2 tortillas on top of each other onto the tray. Spread with the refried beans (if using). Pour the tomato salsa over the top and create 4 ‘holes’ in the salsa for the eggs to sit (as pictured above).
• Gently crack the eggs into these holes; sprinkle the top of the pizza with cheese, and place into the oven (on the middle shelf). Bake for 15 minutes, or until the egg whites begin to whiten.
• Change the oven settings to grill/broil on medium heat; continue cooking for a further 5-10 minutes, or until cooked to your liking. If you like your egg yolk runny, take the pizza out while they’re a little under as they will continue cooking in the salsa.
• Top with (optional) avocado pieces, bacon (or chorizo) pieces, fresh coriander, and serve with sour cream (or greek yogurt).

Notes

Nutrition

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