Pizza for breakfast

Ingredients:

• 3 thick slices of bacon, cut into 1 cm pieces
• 1/4 cup chopped sun-dried tomatoes in oil
• 1/2 cup coarsely grated provolone cheese
• 1/2 tbsp. ricotta cream cheese
• 4 eggs category CO
• 1 small red onion, sliced ​​into half rings
• 1 crushed clove of garlic
• Salt and ground black pepper
• 1 tablespoon chopped fresh oregano leaves
• 1 tbsp. vegetable oil
• 1 flatbread 23x28 cm (e.g. lavash) or 4 round flatbreads (15 cm in diameter)
• Fresh basil leaves (plucked)

Preparation:

1. In a large nonstick skillet over medium heat, cook the bacon until the fat has rendered and the bacon is crisp, about 8 minutes. Transfer it with a slotted spoon to a paper towel-lined plate. Add the onion to the skillet and cook until soft, about 10 minutes. Add the sun-dried tomatoes, oregano, and garlic. Cook until fragrant, about 2 minutes.
2. Preheat oven to 425°F (220°C). Brush a flatbread with a little of the sun-dried tomato oil and top with the onion mixture. Sprinkle with bacon bits and provolone cheese, and top with a generous dollop of ricotta. Place the pizza in the oven and bake until the edges are crisp and the cheese is melted and golden brown, about 10 minutes.
3. Wipe out the pan you used to fry the onions. Heat it over medium heat and add oil. Carefully crack the eggs into the pan, season with salt and pepper, and fry until the whites are set, 4-5 minutes.
   
   If you used lavash, cut the pizza into 4 slices. Top each slice with a fried egg. Sprinkle with basil leaves and serve immediately.