Trying the crispy feta eggs (viral recipe)

Ingredients

• 4 ounces Feta Cheese (crumbled or sliced into a 3‑inch circle)
• 2 Large Egg (room temperature)
• 1 tablespoon Olive Oil (for pan, extra‑virgin recommended)
• 2 Flour Tortilla (8‑inch, soft)
• 1 Ripe Avocado (halved, flesh removed)
• 1 teaspoon Lime Juice (freshly squeezed)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground)
• 1 pinch Red Pepper Flakes (optional for heat)

Instructions

1. Mash the Avocado

   Slice the avocado in half, remove the pit, scoop the flesh into a small mixing bowl, add lime juice, a pinch of salt, and mash with a fork until smooth but still slightly chunky.

   Time: PT2M

2. Preheat the Skillet

   Place the non‑stick skillet over medium heat and add 1 tablespoon of olive oil, swirling to coat the surface.

   Time: PT1M

   Temperature: Medium heat

3. Add Feta to the Pan

   Scatter the crumbled feta (or place a 3‑inch circle of sliced feta) into the hot oil, letting it spread out slightly.

   Time: PT30S

   Temperature: Medium heat

4. Crack the Egg into the Feta

   Carefully crack one egg directly over the feta, allowing the yolk to sit in the center. Sprinkle with black pepper, a pinch of salt, and optional red pepper flakes.

   Time: PT30S

   Temperature: Medium heat

5. Cook Until Crisp

   Let the egg cook for 2‑3 minutes, or until the whites are set and the edges of the feta turn golden‑brown and crisp. Do not flip; the goal is a crispy base.

   Time: PT3M

   Temperature: Medium heat

6. Warm the Tortilla

   Push the feta‑egg to one side of the pan, add the tortilla and warm for about 30 seconds per side until pliable.

   Time: PT30S

   Temperature: Medium heat

7. Assemble the Dish

   Place the warmed tortilla on a plate, spread a generous layer of mashed avocado, then slide the crispy feta‑egg on top. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

6 g