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Plate of crispy feta fried eggs garnished with herbs and spices.

Crispy Feta Fried Eggs

A warm, comforting spin on fried eggs with golden, crispy feta and bright herbs.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the eggs and crispy feta base
  • 2 large large eggs Room temperature if you have time.
  • 0.5 cup crumbled feta cheese Use a good-quality, block-style feta crumbled by hand.
  • 2 tablespoons extra virgin olive oil Enough to coat the pan and help the feta crisp.
Seasonings and garnishes
  • to taste Salt Go light because feta brings a lot of saltiness.
  • to taste Freshly ground black pepper
  • 1 tablespoon fresh parsley, finely chopped Optional, adds herbaceous brightness.
  • 0.5 teaspoon red pepper flakes Optional for a gentle heat lift.

Method
 

Preparation
  1. Preheat a non-stick skillet over medium-high heat and add olive oil. Heat until the oil shimmers but isn’t smoking.
  2. Sprinkle crumbled feta evenly in the skillet to form a thin layer.
Crisping the Feta
  1. Allow the feta to cook undisturbed for about 1-2 minutes until edges are golden and crunchy.
Cooking the Eggs
  1. Crack each egg into a bowl, then slide them over the crispy feta.
  2. Season lightly with salt and pepper.
  3. Let the eggs cook for 3-4 minutes until whites are set. If firmer yolks are desired, cook an additional 1-2 minutes.
Serving
  1. Optional: Sprinkle chopped parsley and red pepper flakes over the eggs.
  2. Gently slide the eggs with feta onto a plate and serve immediately.

Notes

Serve on toasted sourdough for a delightful breakfast or brunch. Leftovers can be stored in the fridge for up to 2 days, but the feta texture may soften.