Crispy Feta Fried Eggs
A quick and satisfying dish featuring crispy feta and runny eggs, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 large large eggs
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- to taste Salt and black pepper
Optional Toppings
- 1 tablespoon fresh parsley, chopped Optional for garnish
- 1/2 teaspoon red pepper flakes Optional for heat
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat until it shimmers.
- Sprinkle 1/2 cup crumbled feta evenly across the pan so it covers the bottom.
- Let the feta cook for 1–2 minutes until it softens and the edges start to brown and crisp.
- Carefully crack 2 large eggs over the feta, spacing them apart.
- Season with salt and black pepper to taste.
- Cook for 3–4 minutes until the whites are set and yolks are runny; cook longer if you want firmer yolks.
- Optional: Top with 1 tablespoon chopped parsley and 1/2 teaspoon red pepper flakes for freshness and heat.
- Slide the eggs and crispy feta onto a plate and serve hot.
Notes
Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat. For variations, try swapping feta for goat cheese or adding baby spinach before cracking the eggs.