smashed feta + egg with lime-pickled onions
I experimented with so many different recipes for the final installment of my 6-ingredient recipe series, and ultimately this smashed feta with egg was the one I was most excited about. Clearly, it resonated with you all, too, considering it has 1 million views and counting!
To no one’s surprise, it involves an egg, feta, and some type of toast 😉 (my formula for a winning meal). But the star is really the smashed feta, which is a simple mix of feta, lime zest, cilantro, and olive oil. You’ll use the rest of the lime zest and juice to pickle the red onion, which adds a pretty pop of pink and a sweet and tangy flavor.
how to cook the perfect jammy egg
If you already have a go-to way to cook your eggs, by all means use that. But if you’ve yet to find your favorite method, here’s mine:
Bring a pot of water to a boil, then reduce the heat so it’s at a rapid simmer. Carefully lower the eggs into the water one at a time. Cook 6 1/2 minutes for a very jammy egg, like the one pictured, or 30 seconds to 1 minute longer for a slightly firmer yolk. Transfer to an ice bath and let sit for 2 minutes before peeling.
More smashed feta recipes to try:
- grilled yogurt flatbreads with crispy chickpeas
- smashed feta flatbread with cucumber chickpea salad
- smashed feta spring salad
- smashed feta sweet potato boats
- smashed feta tostadas with green goddess corn salad
see it in action…
smashed feta + egg with lime-pickled onions
serves 4
Ingredients
- 1 lime
- 1/2 small red onion, thinly sliced
- kosher salt
- 4 ounces feta cheese, crumbled (about 1 cup)
- 2 tablespoons chopped fresh cilantro, plus more for serving
- 1 tablespoon extra-virgin olive oil, plus more for serving
- freshly-ground black pepper
- 4 large eggs
- 4 mini naan or 2 small pitas, or use 2 large ones cut in half
- flaky sea salt, for serving
Instructions
- Finely grate the zest of the lime and divide between two bowls. Juice the lime into one bowl, add the sliced onion and a pinch of salt, and toss to coat. Set aside to pickle while you prepare the rest of the dish, tossing occasionally. (This is a great thing to do ahead of time!)
- Add the feta, cilantro, olive oil and several grinds black pepper to the second bowl of zest. Smash with a fork until fully combined and spreadable.
- Bring a pot of water to a boil, then reduce the heat so it’s at a rapid simmer. Carefully lower the eggs into the water one at a time. Cook at least 6 1/2 minutes (for a very jammy egg), or longer for a firmer yolk. Transfer to an ice bath and let sit for 2 minutes before peeling.
- Toast your naan or pita in a toaster, skillet, or under the broiler. Add some of the smashed feta, then top with an egg and smash with a fork. Finish with the lime-pickled onions, more cilantro, a drizzle of oil, and flaky salt.
love your recipes!
Is there an actual cookbook available? I’d love that
Not yet…but it’s in the works! I’ll post about it on here and on Instagram when I have an official release date 🙂