Description
A comforting dish that combines sun-dried tomatoes, creamy feta, and a perfectly cooked egg, delivering rich flavors in just 25 minutes.
Ingredients
Scale
- 1 ounce (2 heaping tablespoons) feta, crumbled
- 2–3 sun-dried tomatoes in oil, diced
- ¼–½ tsp fresh oregano or thyme
- 1 large egg
- ½ tsp 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 crumbled feta, diced sun-dried tomatoes, and fresh herbs in a small bowl to create a flavorful base.
- Heat an 8-inch non-stick skillet over medium-low heat and add the feta mixture, leaving a small hole in the center for the egg.
- Cook for about a minute until the feta begins to melt.
- Crack the egg into the center of the feta ring and carefully reshape the egg whites and feta mixture.
- Cook for 2-3 minutes until the edges set.
- Cover the skillet for a minute or two to cook the egg whites through while keeping the yolk creamy.
- Remove the cover and increase the heat to medium, cooking until the bottom is crispy (around 6-7 minutes total for a runny yolk).
- Slide the egg onto a plate, drizzle with sun-dried tomato oil, and add crushed red pepper if desired. Serve with toast or tortillas.
Notes
For added richness, use whole feta and don’t skip on the sun-dried tomato oil. Variations include using different cheeses or herbs.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 186mg