The crispy feta fried egg concept went viral some time ago, and my version kicks up the flavor with simple additions that make it a rounded meal for any time of day, really.
Crispy feta fried eggs are served on a grain-free and low-carb tortilla topped with creamy avocado and juicy tomato slices, with fresh basil leaves, a dash of oregano, and a drizzle of extra-virgin olive oil to top it all off.
If you're looking for a quick, satisfying meal that's as nourishing as it is delicious, I'm happy to introduce you to the fuss-free, 5-minute feta fried egg.
The idea couldn't be any simpler: an egg fried in crumbled feta cheese until the whites are set, the yolk is that just-right yolky (if that's how you like your eggs), and the cheese is crisp and golden brown around the edges.
Slide it right onto a tortilla with mashed avocado, ripe tomato slices, and fresh basil for a summery, almost Mediterranean-like spin on fried egg perfection.
the perfect breakfast for good reason
The 5-minute feta fried egg is low-carb, keto-friendly, and packed with flavor. A recipe that balances crispy, creamy, and fresh in every bite.
The contrast of soft and creamy eggs with a crispy feta base is just so good. It's no wonder the original viral recipe went viral in the first place!
- Keto & Low-Carb: The fried feta egg is served on a low-carb tortilla. The pairing of healthy fats from the avocado plus protein-rich eggs means this dish checks all the macros you'll need to feel full, and it can fit perfectly into a low-carb, grain-free, and ketogenic lifestyle.
- Quick & Easy: Ready in under 15 minutes, it's an ideal choice for breakfast, lunch, or even a light dinner.
- Nutrient-Dense: Crispy feta eggs on an avocado tomato tortilla will give you healthy fats, antioxidants from fresh tomatoes, and calcium from feta cheese all in one simple recipe.
simple ingredients needed
To make crispy feta cheese eggs, here are the main ingredients you'll need:
- Tortilla: Almond flour tortillas (like Siete) work great for these! However, feel free to use your own favorite low-carb or keto-friendly small tortilla.
- Large eggs: I use pasture-raised eggs whenever possible.
- Feta cheese: Make sure to use a little bit of fresh feta, either torn from a feta slab bought whole or from feta in brine. The store-bought containers of feta crumbles won't work well and fresh feta will give you a creamier, less salty flavor than pre-crumbled feta.
- Tortilla toppings: Avocado, fresh tomato (you can use any tomato variety but I personally like heirloom tomato slices or chopped cherry tomatoes), and fresh basil leaves.
- Seasonings: A dash of garlic powder, dried oregano, and red pepper flakes are the perfect combination of seasonings to enhance the flavor of the tomatoes, basil, and that perfectly cooked egg.
the method
This recipe makes two tortillas each topped with an egg. You can make one after the other or cook the eggs together in a slightly larger sized pan.
Heat a small nonstick skillet or egg pan over medium heat. Spray the pan with a small amount of avocado or olive oil. Test the hot pan by flicking a small amount of water into it.
If it sizzles, sprinkle the feta cheese directly onto the pan, creating either one or two small circles of cheese. Melt for about 30 seconds.
Crack an egg on top of the cheese. Sprinkle with the black pepper, oregano, and red pepper flakes. Cook for about 3 minutes, then cover pan with a lid and cook another 1 minute or until the yolk is done to your liking.
While the egg cooks, lightly warm your low-carb tortillas in a dry skillet, if needed. Layer each of the tortillas with mashed avocado and tomato slices.
Once the feta eggs have cooked to your liking (crispy edges, runny yolk, or firm yolk - your choice!), slide it on top of the avocado tomato base.
Garnish with fresh basil or microgreens if desired and a drizzle of olive oil or dash of hot sauce. Serve immediately.
recipe tips
- For the best results and easiest feta fried eggs, use a nonstick pan. This will allow your feta fried egg to slide out of the pan easily.
- Cook the feta and the egg until the cheesy crust is lightly golden around the edges. By covering the pan with a lid for a short time during the cooking, you'll trap steam which will cook the tops and yolks of the eggs more evenly. If you've ever made a steam-fried egg, the idea is similar, but we don't want to add any water since that will affect the crispness of the melted feta. You can skip this step if you prefer your egg to be sunny side up.
- Once you take the lid off, continue cooking the eggs for a few more seconds, just to release any steam and make sure the feta turns crispy.
- Feta has a naturally salty flavor so I omit any added salt from the eggs since I don't think they need it. However, you can use salt and pepper to taste.
- While this dish is best enjoyed fresh, you can store any leftovers separately in the refrigerator for up to one day.
variations
- Add a sprinkle of red pepper flakes, a dash of hot sauce, or a drizzle of chili crisp for a little kick.
- Swap feta for goat cheese or parmesan if you prefer. Both of these cheeses will crisp in the pan.
- Add extra fresh herbs- like dill, fresh oregano, chives, or parsley- for a different flavor spin.
- Make it extra hearty with smoked salmon or slices of cooked/crisp bacon layered under the avocado.
you might also love
- Crustless Zucchini Quiche
- Skillet Asparagus and Eggs
- Crustless Cottage Cheese Quiche
- Savory Cottage Cheese Bowls
Crispy Feta Fried Egg on Avocado Tomato Tortilla
Eggs are fried in fresh feta cheese until perfectly-cooked and with a golden-brown crust.
Serve each egg on a low-carb tortilla with mashed avocado, sweet tomato slices, and topped with oregano, fresh basil, and a drizzle of olive oil.
This is a quick and easy way to start your day with real-food, nourishing ingredients that are low carb and keto-friendly.
Ingredients
- 2-3 ounces fresh feta (not pre-crumbled feta)
- 2 large eggs
- dash of garlic powder
- dash of dried oregano
- dash of red pepper flakes (optional)
- 2 low-carb tortillas (like Siete almond flour tortillas)
- ½ large avocado
- 3-4 large slices of tomato
- 3-4 basil leaves, chopped
- drizzle of extra-virgin olive oil
Instructions
- Heat a nonstick skillet or egg pan on the stovetop over medium heat for a couple of minutes. Add a spray of olive oil or avocado oil. Test to see if the pan is hot enough by flicking a few water droplets into the pan to see if they sizzle.
- Once the pan is hot, crumble half of the feta into the pan in a circle (or make two circles of feta if you want to cook the eggs at the same time and your pan is large enough). Let the feta melt for about 30 seconds, then crack the egg on top of the cheese.
- Sprinkle the egg with a dash of garlic powder, dried oregano, and red pepper flakes. Cook for about 3 minutes, then cover the pan with a lid and cook for another 30 seconds to 1 minute or until the yolk appears cooked to your liking. Uncover and cook for 10 more seconds so any excess liquid cooks out. The feta cheese should be a light golden brown around the edges and crisp. Transfer the egg to a plate (and cook the second egg, if needed).
- Warm the tortillas. Divide the avocado between the two tortillas and gently mash it, then top with tomato slices. Add each feta fried egg to a tortilla and top with the chopped basil leaves and a drizzle of extra-virgin olive oil.
- Serve with chili crisp, hot sauce, or more red pepper flakes, if desired.
Notes
- For the best results and easiest feta fried eggs, use a nonstick pan. This will allow your feta fried egg to slide out of the pan easily.
- Cook the feta and the egg until the cheesy crust is lightly golden around the edges. By covering the pan with a lid for a short time during the cooking, you'll trap steam which will cook the tops and yolks of the eggs more evenly. If you've ever made a steam-fried egg, the idea is similar, but we don't want to add any water since that will affect the crispness of the melted feta. You can skip this step if you prefer your egg to be sunny side up.
- Feta has a naturally salty flavor so I omit any added salt from the eggs since I don't think they need it.
Nutrition Information:
Yield: 2Amount Per Serving: Calories: 274Total Fat: 19gCarbohydrates: 15gNet Carbohydrates: 11gFiber: 4gSugar: 2gProtein: 12g
Did you make this recipe? Let me know!