Ingredients
- 1 large egg
- 1 1/2 ounces full-fat feta cheese (1/3 cup), ideally from a block packed in brine
- freshly-ground black pepper
- crushed red pepper flakes (optional)
- 1 (6-inch) flour or corn tortilla, charred over the gas flame or warmed in a skillet
- 1/4 small avocado
- lime wedge
Instructions
- Heat a small nonstick skillet over medium heat. Flick a bit of feta brine (or place a small crumble of feta) into the skillet: if it sizzles, the pan is hot enough for the next step.
- Crumble the feta into the pan, placing it around the perimeter and leaving room for the egg in the center. (If using a larger skillet or making two at once, simply crumble the feta into a large circle).
- Once the feta begins melting and bubbling, immediately crack an egg into the center and season with black pepper and red pepper flakes. (No need to add salt, the feta is plenty salty).
- Cover the pan and cook, reducing the heat to medium-low or low if the feta is browning too quickly, until the white is set, the yolk is still runny, and the cheese is crispy.
- Meanwhile, spread the avocado onto the charred or warmed tortilla and add a squeeze of lime juice. Place the feta fried egg on top and enjoy!
Help! My feta is burning.
If your feta is burning, your heat was likely too high or you were using a pre-crumbled or non-fat feta. For best results, heat the pan over medium. You’ll know it’s ready when a small crumble of feta gently sizzles (but doesn’t pop!) upon contact.
After cracking in the egg and covering the pan, reduce the heat if the feta is getting super crispy and brown before the egg white is set. Don’t be afraid to lift the lid and check on it often!
Why isn’t my feta getting crispy?
This likely also has to do with temperature and timing. Try giving the feta a headstart by waiting to add the egg until it’s melting and bubbling. Once the egg is in, let the whole thing cook until the cheese is deeply browned, which will also make it easier to release from the pan.