-
1
Preheat the oven to 425 degrees F. Cook the bacon in a large nonstick skillet over medium heat until the fat is rendered and the bacon is crisp, about 8 minutes.
-
2
Remove using a slotted spoon to a paper-towel-lined plate.
-
3
Add the onions to the bacon drippings and cook until very soft, about 10 minutes.
-
4
Add the sun dried tomatoes, oregano and garlic.
-
5
Cook until fragrant, about 2 minutes.
-
6
Brush the flatbread with some of the sun-dried tomato oil, and then spread the onion mixture on the flatbread.
-
7
Sprinkle with the bacon and provolone and spoon the ricotta in large dollops over the surface.
-
8
Place the pizza in the oven and bake until the edges of the flatbread are crisp and the cheese is melted and lightly browned, about 10 minutes.
-
9
Meanwhile, wipe out the skillet used to cook the onions.
-
10
Heat the skillet over medium heat and add the oil.
-
11
Carefully break the eggs into the skillet, sprinkle with salt and pepper and cook until the whites are set, 4 to 5 minutes.
-
12
If using lavash, cut the pizza into 4 pieces.
-
13
Place a fried egg on each piece.
-
14
Scatter the torn basil leaves over the top and serve immediately.
