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:

see it in action…

watch video

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.
Inspired by Gaby Scelzo’s breakfast crunchwrap.