Breakfast Flatbread Pizza

3 slices thick-cut bacon, sliced into 1/2-inch pieces

1 small red onion, sliced

Kosher salt and freshly ground black pepper

1/4 cup sun-dried tomatoes packed in oil, chopped

1 tablespoon fresh oregano leaves, chopped

1 clove garlic, minced

One 9- by 11-inch flatbread, such as lavash or four 6-inch round flatbreads

1/2 cup shredded provolone

1/2 cup whole milk ricotta

1 tablespoon vegetable oil

4 large eggs

Fresh basil leaves, torn

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. Remove using a slotted spoon to a paper-towel-lined plate. Add the onions to the bacon drippings and cook until very soft, about 10 minutes. Add the sun dried tomatoes, oregano and garlic. Cook until fragrant, about 2 minutes.

Submitted by: Andy