Crispy Feta Eggs
A viral Mediterranean-inspired breakfast featuring a golden, crispy ring of feta cheese cradling perfectly cooked sunny-side-up eggs. Finished with herbs and pepper flakes, it’s a fast, protein-rich brunch favorite.
Equipment
- 8-inch non-stick skillet or cast iron pan
- Silicone spatula
- lid optional, for steaming eggs
Ingredients
- 1 tbsp extra virgin olive oil
- 2 oz feta cheese (crumbled)
- 2 large eggs
- 0.25 tsp red pepper flakes
- pinch of salt
- black pepper
- 1 tbsp fresh herbs (dill, parsley, or chives)
- sourdough toast or avocado (optional for serving)
Instructions
- Add olive oil to an 8-inch non-stick skillet over medium heat.
- Crumble the feta into the pan, forming a ring with two empty spaces in the center. Sprinkle with red pepper flakes.
- Cook the feta for 1–2 minutes until sizzling and the edges begin turning golden.
- Crack the eggs into the open spaces in the center of the feta ring and lower the heat to medium-low.
- Season lightly with salt and black pepper. Cook for 3–4 minutes, covering for 1 minute if you prefer firmer whites.
- Once the whites are set and yolks remain runny, slide onto a serving plate.
- Top with chopped fresh herbs and serve immediately with toast or avocado if desired.
Notes
Use block feta in brine for the best browning and texture. Skip extra salt on the feta itself, and season mainly the yolks. For a fun twist, top with a tortilla before the eggs fully set and flip into a crispy feta egg taco.