Feta Fried Eggs
By OcadoLife
Published on 08 February 2024
Chef and food writer Claire Thomson teams crispy Feta Fried Eggs with kidney beans and peppers in this great-value veggie dish that packs a protein boost. You can have it on the table in just 15 mins – multitaskers can do it even faster by getting two pans going and cooking all four eggs at once! And if you’ve got any leftover bean mix, fold it into some mashed avocado for a tasty dip. Try another budget-friendly delight from Claire, like her Baked Citrus Salmon with Tomato Rice. Looking for more feta recipes? Look no further.Time and servings
15 minsTotal time
4Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 2½ tbsp olive oil
- 2 mixed peppers, thinly sliced (we used red)
- 200g feta cheese, crumbled
- 4 large eggs
- 2 (400g) tins red kidney beans, drained and rinsed
- 1 pinch chilli flakes, plus extra (optional)
- 4 flatbreads
Method
Step 1
Heat 1 tbsp oil in a large frying pan (with a lid); add the peppers and cook for 10 mins or until softened. Tip onto a plate and return the pan to the heat.Step 2
Add ½ tbsp oil to the pan, then crumble in a quarter of the feta in a ring on one side of the pan and repeat with a quarter more on the other side. Cook for 30 secs until sizzling, then crack an egg over each ring. Cover with a lid and cook for 2-3 mins, until the whites are set and crispy but the yolk is runny. Repeat with the remaining feta and 2 eggs.Step 3
Meanwhile, mash the beans with ½ tbsp oil, the chilli flakes, salt and pepper. Warm through in a pan or microwave.Step 4
Serve the eggs with the mashed beans and peppers, plus some flatbread for mopping it all up with – or pile everything onto a flatbread, if you prefer. Sprinkle over a few more chilli flakes, if liked.