Preheat oven to 450˚F.
Line 2 baking sheets with parchment paper and set aside.
Heat the oil in a large skillet set over medium-high heat.
Season the pork pieces with salt, black pepper, paprika, and cayenne pepper.
Add the pork pieces to the skillet and cook, stirring frequently, for about 4 to 5 minutes, or until just browned.
Stir in the garlic and cook for 15 seconds, or just until fragrant.
Remove skillet from heat and set aside.
On a lightly floured surface, roll out two pizza doughs into an oval, about 14 inches long; pull the dough's edges up, folding over and twisting the ends to form a boat shape.
Transfer the dough to previously prepared baking sheets.
Brush the edges of the dough with a bit of the whisked egg.
Brush the inside of the dough with butter.
Arrange the pork cubes on top of the dough.
Drizzle the top with a bit of olive oil.
Bake for 10 minutes.
Remove from the oven and use the back of a spoon to make an indentation in the filling of the pizzas. Crack an egg into each indentation. I use one to two eggs per pizza.
Return to the oven and bake for 5 to 8 more minutes, or until eggs are set, but not overcooked, and crust is golden brown.
Remove from oven.
Garnish with parsley and pepper flakes.
Cut each pizza into 6 to 8 pieces and serve.