Prep the protein: If using chorizo or bacon, cook it in a skillet over medium heat until browned and crispy. Drain excess fat. For beans, warm them with a pinch of cumin and chili powder. Season lightly with salt and pepper.

Crisp the tortilla: Wipe the skillet clean. Add a small drizzle of oil and heat over medium-medium high. Add the tortilla and press with a spatula until it starts to blister and crisp, 1–2 minutes per side. Tip: You want golden, not burnt.

Sauce layer: Spread 1–2 tablespoons of salsa or a thin swipe of refried beans over the tortilla. Keep it light so the tortilla stays crisp.

Cheese foundation: Sprinkle a modest layer of shredded cheese. This acts like “glue” for your toppings and protects the crust from getting soggy.

Add toppings: Scatter your cooked protein or beans, plus a handful of diced peppers and onion. Keep toppings small and evenly distributed for easy slicing.

More cheese (optional): Add a little more cheese on top if you like it extra melty.

Add the egg: Create a small well in the center. Crack an egg into the well. If you prefer, scramble the egg separately and spoon it over instead.

Cook until set: Cover the skillet with a lid. Cook 3–5 minutes, until the egg whites are set and the yolk is as runny or firm as you like. Lower the heat if the bottom darkens too quickly.

Finish with freshness: Slide the pizza onto a plate. Top with avocado slices, cilantro, a squeeze of lime, and a pinch of cotija. Spoon on extra salsa or a drizzle of crema if you like.

Slice and serve: Use a sharp knife or pizza cutter to cut into quarters. Serve hot with hot sauce on the side.