5-Ingredient Feta Fried Eggs with Chili

Crumbling feta into hot olive oil is a beloved Mediterranean breakfast move that builds deep savory flavor fast. The cheese softens into a golden bed for chili-flecked fried eggs, perfect scooped up with warm pita.

Serves 2 · 5 min prep · 8 min cook

Estimate for one serving

• 340 cal
• 22g protein
• 3g carbs
• 28g fat
• 3g fiber

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Ingredients

• 4 large eggs
• 4 oz block feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tsp chili flakes
• 1/2 tsp freshly cracked black pepper
• optional for serving warm pita or toast

Instructions

1. 1Heat a medium nonstick skillet over medium heat and add the extra-virgin olive oil, swirling to coat the bottom evenly.
2. 2Crumble the block feta cheese directly into the warm oil, spreading it into a rough even layer that covers most of the pan.
3. 3Let the feta sizzle undisturbed for 1 to 2 minutes until the edges start to turn golden and the cheese softens into a lacy base.
4. 4Crack the eggs carefully over the feta, spacing them so the whites do not fully merge if you prefer separate yolks.
5. 5Sprinkle chili flakes and freshly cracked black pepper evenly over the eggs and cheese.
6. 6Cover the skillet with a lid and cook 3 to 4 minutes until the whites are set but the yolks remain runny and jammy.
7. 7For firmer yolks, continue cooking uncovered another 1 to 2 minutes, watching closely so the feta does not burn.
8. 8Slide a spatula under the entire feta-egg raft and transfer to two plates, dividing evenly.
9. 9Serve immediately with warm pita or toast on the side for scooping up the spicy, salty pan juices.