Sun Dried Tomato and Feta Fried Eggs

There’s something magical about a warm kitchen filled with the delightful aroma of cooking eggs on a cool morning, and this Sun Dried Tomato and Feta Fried Eggs recipe perfectly captures that coziness. In about 25 minutes, you can create a comforting dish that clings to your heart and tickles your taste buds. Picture this: a golden egg cradled in a bed of melting feta and sweet sun-dried tomatoes, all simmered to perfection, just thinking about those flavors makes me feel right at home.

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Let’s Make It Together

Gather around the stove with your loved ones, and let’s whip up this delightful dish that’s as easy to make as it is to enjoy. You’ll find that the vibrant flavors meld beautifully, offering a cozy embrace to your morning or an effortless dinner to enjoy after a long day.

Ingredients You’ll Need

• 1 ounce (2 heaping tablespoons) feta, crumbled (choose whole feta sold in blocks for the best taste)
• 2-3 sun-dried tomatoes in oil, diced
• ¼-½ tsp fresh oregano or thyme (can use dried)
• 1 egg
• ½ tsp sun-dried tomato oil, for drizzling
• Fresh ground pepper or crushed red pepper to taste
• Toast or tortillas for serving (optional)

Step-by-Step Directions

1. In a small bowl, mix the feta, sun-dried tomatoes, and herbs until the feta is well-coated in the tomato oil, filling each crumb with flavor.
2. Heat an 8-inch non-stick skillet over medium-low heat. Once warm, add the feta mixture in a circle, leaving a hole right in the center. Allow it to sizzle and bubble for about a minute, letting those aromas fill your kitchen.
3. After a minute, gently crack the egg right in the center of that warm, cheesy nest. Continue cooking for about 2-3 minutes while using a spatula to shape the egg whites closer to the middle, closing any gaps. You’ll see that lovely golden yolk peeking out, just waiting to be savored.
4. Next, cover the skillet for a moment and let it cook a little longer until the whites begin to set, and the yolk is a touch firmer — about 1-2 minutes. Remove the cover, then turn the heat to medium. Cook until the bottom turns crispy and the egg is done to your liking — for a runny yolk, a total of 6-7 minutes should do the trick.
5. Finally, gently slide the egg onto a plate and finish with a drizzle of sun-dried tomato oil and a sprinkle of crushed red pepper if you’re looking for a bit of heat. Enjoy it as is, or add a slice of crunchy toast or a warm tortilla to scoop up every last bite.

Nutritional Snapshot

• Serving Size: 1 portion
• Calories: 250
• Protein: 12g
• Carbs: 8g
• Fat: 20g
• Fiber: 1g

Packed with protein and fiber, this recipe keeps you full without feeling heavy. It’s a delicious way to start your day or enjoy a light dinner, lightening the load but loading in flavor.

When to Enjoy It

This Sun Dried Tomato and Feta Fried Eggs dish shines beautifully at brunch gatherings or as a simple family dinner. Serve it alongside crispy roasted potatoes and a fresh green salad to round out the meal, or pair it with fresh fruit for a delightful morning spread. Don’t forget a steaming cup of your favorite coffee or herbal tea to complete the cozy experience.

Keep It Fresh

If you find yourself with leftovers, simply refrigerate the cooled dish in an airtight container for up to 2 days. Reheat gently in a skillet over low heat to preserve the texture of the egg and feta. While I prefer to enjoy this dish fresh, it’s still tasty the next day!

Betty’s Secrets

• For extra creaminess, add a splash of milk or a dollop of cream cheese to the feta mixture.
• Don’t skip covering the skillet; it helps steam the egg, creating that perfect soft texture you want.
• Mix in a handful of fresh spinach before adding the egg for an extra boost of greens — it’ll wilt down beautifully.
• Feeling adventurous? Use a sprinkle of smoked paprika to bring in a touch of warmth and depth.

Creative Twists

• For a fall vibe, add sautéed mushrooms and a touch of sage — the flavors will envelop you like a warm sweater.
• In the summer, toss in some fresh basil and cherry tomatoes for a refreshing twist.
• Try crumbled goat cheese instead of feta for a creamier, tangier flavor profile that’s simply delightful.

Your Questions Answered

What’s the best way to cook the egg for a runny yolk? The secret is to cover the skillet while it cooks — this helps the whites set while keeping that yolk perfectly soft.

Can I make this ahead of time? While I love it fresh, you can prep the feta and tomato mixture a day in advance. Just add the egg when you’re ready to cook!

What should I serve with these eggs? They pair wonderfully with toasted bread, a fresh salad, or some crispy bacon for a heartier meal.

Are there any substitutes for sun-dried tomatoes? If you’re in a pinch, you can use fresh tomatoes, but the sun-dried ones offer a deeper and more concentrated flavor that’s simply unbeatable.