Description
A cozy and comforting dish featuring a golden egg cradled in a bed of melting feta and sweet sun-dried tomatoes.
Ingredients
Scale
- 1 ounce (2 heaping tablespoons) feta, crumbled
- 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)
Instructions
- In a small bowl, mix the feta, sun-dried tomatoes, and herbs until the feta is well-coated in the tomato oil.
- Heat an 8-inch non-stick skillet over medium-low heat and add the feta mixture, leaving a hole in the center.
- Once it begins to sizzle, gently crack the egg into the center and cook for about 2-3 minutes.
- Cover the skillet and let it cook until the whites set and the yolk is slightly firmer, about 1-2 minutes.
- Remove the cover and turn the heat to medium, cooking until the bottom turns crispy, a total of 6-7 minutes for a runny yolk.
- Slide the egg onto a plate, drizzle with sun-dried tomato oil, and add crushed red pepper if desired.
Notes
For extra creaminess, add a splash of milk or cream cheese to the feta mixture. Covering the skillet helps achieve the perfect soft texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 186mg