Crispy feta fried eggs
Eggs fried right on top of sizzling feta until the cheese turns into a golden, salty crust, folded into a warm tortilla with avocado and tomato.
- 15 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $3.08 a serving
- 520 calories
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 15 minutes.
Ingredients
For 2 servings.
- 1 avocado, sliced
- ½ cup cherry tomatoes, halved
- 2 flour tortillas
- ½ cup feta cheese, crumbled
- 4 large eggs
- 1 tbsp fresh dill, chopped (optional)
From your pantry
- 2 tsp olive oil, divided
- ¼ tsp red pepper flakes
- 1 pinch salt
Each serving has about 520 calories, 23 g protein, 30 g carbs and 35 g fat, and costs about $3.08 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No avocados? Guacamole works.
- No flour tortillas? Whole wheat tortillas work.
- No feta cheese? Goat cheese works.
Steps
Tap an underlined word for a quick explanation.
the avocado, scoop it out and it. Halve the tomatoes.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Warm the tortillas in a dry large nonstick over medium heat, about 30 seconds a side, and put one on each plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Add half the oil to the and scatter half the feta in a ring about the size of a tortilla. Cook until it sizzles and starts to , about 1 minute.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Medium heatTimer: 1 min
Crack 2 eggs into the middle of the feta and sprinkle with of pepper flakes. Cover and cook until the whites are set and the feta underneath is and , 3 to 4 minutes.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium heatTimer: 3 min 30 sec
Dolly’s tip: Lift an edge to check. Deep golden feta peels up from the pan in one crispy sheet.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Slide the eggs onto a tortilla, side down. Repeat with the rest of the oil, feta and eggs.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium heatTimer: 3 min 30 sec
Top with the avocado, tomatoes, dill and of salt, then and eat.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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