Lightly TOAST BOTH SIDES OF THE TORTILLA wraps on a skillet. Set aside.
FOR THE VEGETABLES: On the same skillet, heat olive oil over medium-low heat. Sweat the onions until translucent. Add in the red capsicum and cook some more, stirring often for about 8 minutes until they caramelise. Pour in the balsamic vinegar and let cook some more for about a minute. Check for salt. Reserve.
Using the same skillet, FRY THE EGGS over low heat until the white is set but the yolk still runny.
TO ASSEMBLE THE WRAP, spread 1 tablespoon of sour cream and a dollop of hot sauce on each tortilla. I used 1/2 a tablespoon of hot sauce for each tortilla, but feel free to adjust. Divide the vegetables over the two wraps and place an egg on top of each. Wrap to your liking and enjoy! Feel free to use your hands to eat, but I have to warn you that it can get a bit messy.