Crispy Fried Feta & Egg

Ingredients

• 0.25 cup Feta Cheese (Athenos brand, crumbled or cut into 1‑inch cubes; pat dry)
• 1 tablespoon Harissa (North African chili paste; adjust to taste)
• 1 large Large Egg (Room temperature)
• 1 teaspoon Fresh Dill (Finely chopped)
• 1 piece Flour Tortilla (8‑inch size, warmed)

Instructions

1. Gather and Prep Ingredients

   Measure 1/4 cup feta, 1 tbsp harissa, crack the egg into a small bowl, and finely chop the dill.

   Time: PT2M

2. Heat Skillet

   Place a non‑stick skillet over medium heat and let it warm for about a minute.

   Time: PT1M

3. Fry the Feta

   Add the feta cubes to the hot skillet, spreading them in a single layer. Cook until the edges turn golden and crispy, about 2 minutes.

   Time: PT2M

4. Add Harissa

   Spoon the tablespoon of harissa over the feta and gently swirl it into the cheese.

   Time: PT30S

5. Crack the Egg

   Carefully crack the large egg directly onto the skillet, positioning it over the feta and harissa.

   Time: PT1M

6. Cook Egg and Finish Feta

   Allow the egg whites to set and the feta edges to stay crisp, about 2 minutes. The yolk should remain runny unless you prefer it firmer.

   Time: PT2M

7. Add Dill

   Sprinkle the chopped dill over the top of the egg and feta.

   Time: PT15S

8. Warm the Tortilla

   While the egg finishes, warm the tortilla in a second skillet or microwave for about 30 seconds until pliable.

   Time: PT1M

9. Plate and Serve

   Slide the feta‑egg mixture onto the warm tortilla, fold or roll, and serve immediately.

   Time: PT30S

Nutrition Facts

Calories

320

Protein

12 g

Carbohydrates

22 g

Fat

18 g

Fiber

2 g