Sun Dried Tomato and Feta Fried Eggs
These Sun Dried Tomato and Feta Fried Eggs are the perfect combination of salty and sweet. From the rich aroma of the tomatoes to the salty, crispy feta, these fried eggs make the perfect breakfast or brunch.*Adapted from "The Original Feta Fried Egg" by Grace Elkus
Equipment
- 8-inch non-stick skillet
- flexible spatula
Ingredients
- 1 ounce (2 heaping tablespoons) feta, crumbled choose whole feta sold in blocks for the best taste. See notes.
- 2-3 sun-dried tomatoes in oil, diced See notes
- ¼-½ teaspoon fresh oregano or thyme can use dried
- 1 egg
- ½ teaspoon sun-dried tomato oil, for drizzling
- fresh ground pepper or crushed red pepper to taste, optional
- toast or tortillas for serving, optional
Instructions
- Mix the feta, sun-dried tomatoes, and herbs in a small bowl until the feta is well-coated.1 ounce (2 heaping tablespoons) feta, crumbled, 2-3 sun-dried tomatoes in oil, diced, ¼-½ teaspoon fresh oregano or thyme
- Heat an 8-inch, non-stick skillet over medium-low heat. Add the feta mixture in a circle, leaving a hole in the center. Cook for 1 minute. After 1 minute, add the egg in the center. Continue cooking for 2-3 minutes (use a spatula to reshape the egg whites and feta by bringing them closer to the middle, closing any gaps).1 egg
- Next, cover the skillet, and continue cooking until the whites begin to set, and the yolk is a little more firm, about 1-2 minutes. Remove the cover, turn the heat to medium, and finish cooking until the bottom is crispy (not burnt) and the egg is cooked to your liking (*for a runny yolk, it takes about 6-7 minutes total).
- Slide the egg onto a plate and finish with the sun-dried tomato oil and crushed red pepper, if using. Enjoy it plain, or serve it with toast or a crispy tostada.fresh ground pepper or crushed red pepper to taste, optional, toast or tortillas for serving, optional, ½ teaspoon sun-dried tomato oil, for drizzling
Notes
- The recipe is for one fried egg so that you can get the hang of making it. Once you get comfortable, use the slider in the recipe card to increase the servings. You can make up to 2-3 fried eggs at a time, depending on the size of your skillet.
- To cut down on the salt, look for sun-dried tomatoes in oil that contain about 30 grams of sodium or less. To remove salt from feta, rinse your block feta in cold water for a few seconds to wash away the salty brine. See the post for more details.
- Crack your egg into a small ramekin first, then slide it into the center when cooking (to avoid any shells).
Nutrition*
Serving: 1 egg | Calories: 160kcal | Carbohydrates: 3.2g | Protein: 10.7g | Fat: 11.9g | Saturated Fat: 5.9g | Cholesterol: 211mg | Sodium: 402mg | Potassium: 185mg | Fiber: 0.5g | Sugar: 1.6g | Calcium: 175mg | Iron: 1mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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