Sun Dried Tomato and Feta Fried Eggs

These Sun Dried Tomato and Feta Fried Eggs are the solid combination of salty and sweet. From the rich aroma of the tomatoes, to the salty, crispy feta, these fried eggs make the solid breakfast or brunch.

It wasn't too long ago that feta fried eggs went viral on TikTok (and for good reason). Grace Elkus showed us that when feta is fried, it produces the cheesiest, crispiest crust. A solid bed for an ooey-gooey egg!

This sun-dried tomato and feta fried egg version is heavily influenced by that recipe but with a twist. Inspired by Mediterranean flavors, we wanted to brighten up the dish with fresh herbs, as well as bring in some Unami flavor by adding sun-dried tomatoes.

The result is a flavor-packed explosion worthy of a spot on your breakfast menu. We like to serve it on top of a crispy tostada, or roll it like a taco.

Ingredient notes

Here are a few notes on what you need to make sun-dried tomato and feta fried eggs.

• Eggs
• Sun-dried tomatoes in oil We purposely use sun-dried tomatoes in oil because we like to drizzle the oil on the feta for extra flavor. pay attention to the salt content of your sun-dried tomatoes. Some brands are way too salty and when paired with the feta, it can be too overwhelming. If you only have sun-dried tomatoes, you can reconstitute them in oil, or warm water. Bella San Luci and Trader Joes are some lower sodium brands.
• Feta Skip the crumbled type, and buy your feta in blocks. The flavor is far superior. Brine packed feta should be rinsed and dried before using, to rid of some of the excess salt.
• Fresh herbs Thyme, basil, or oregano work best. You can also use dried herbs.
• Salt and pepper To taste. Try adding some heat with crushed red pepper.

Step by step instructions

Feta fried eggs with sun-dried tomatoes are easy to make, but they do require a little finesse to get them right. Start by frying one egg at a time, so you can get the feel for making them.

Step 1. In a small bowl, combine the feta, sun-dried tomatoes, and herbs (not shown). Heat an 8-inch skillet over medium-low heat. Add the feta mixture, and make a circle, leaving a hole in the middle.

Step 2. Cook about 1 minute, then add the egg to the middle. Shape as needed, by bringing the feta or egg whites closer to the middle, closing any gaps. Cook about 3 minutes.

Step 3. After 3 minutes, cover the pan, and continue cooking another 1-2 minutes until the whites begin to set.

Step 4. Remove the cover, and continue cooking, until the bottom is crispy, and the egg is cooked to your liking, about 1 minute.

Turn off the heat, and gently slide the egg onto a plate. You can use a flexible spatula to help it along. If making tostadas, use the same pan to toast the tortillas.

Expert tip

To cut down on the saltiness of the dish, look for sun-dried tomatoes in oil that have about 30 grams of sodium or less. In addition, rinse your block feta in cold water for a few seconds to wash away some of the salty brine.

Substitutions and variations

Even though the ingredient list is short, you can still make it your own. Try some of these suggestions:

1. Parmesan If feta is not your thing, you can get the same effect using parmesan cheese. Swap out the feta for parmesan, and watch the edges crisp up as well.
2. Roasted red pepper Instead of the sun-dried tomatoes, swap them out with a few jarred roasted red peppers (in oil or plain).
3. Pesto Flavor the feta! Add about 2 teaspoons of basil pesto to your feta, or try this roasted red pepper pesto.
4. Herbs Feel free to use a combination of fresh or dried herbs. We find that Mediterranean flavors such as oregano, basil, and thyme work best.

Serve it with

Eat them plain, or with a toasty piece of bread (for all that dunking). For added crunch, we love serving them on tostadas. Here are some great pairings if you want a more rounded meal.

• Salad Eggs go well with a light salad, like this asparagus salad.
• Biscuits or muffins Serve it alongside a mouth-watering biscuit, or this light zucchini muffin.
• BaconBacon and eggs. Need we say more?
• Fruit Keep it light with this fruity parfait.

Keeping leftovers

Fried eggs should be served immediately after cooking. Fried eggs may be refrigerated for serving later but should be thoroughly reheated to 165°F before serving.

Kitchen questions

How do we rehydrate sun-dried tomatoes?

Fill a small bowl with tomatoes. Pour some hot water over the tomatoes and let stand 20-30 minutes until softened. You can also replace the water with warm oil and follow the same process.

What do we look for when buying feta?

If you're shopping in the U.S., you will most likely come across Greek-style feta which is made with cow's milk. There are many popular brands in the grocery store. Some are sold as blocks, crumbled or in brine. True Greek feta is made with sheep's milk, and will be difficult to find, unless imported. Greek-style feta is milder, but works fine in recipes calling for feta. When possible, buy feta in blocks, rather than pre-crumbled. It will have more moisture and the flavor is superior.

Say cheese!

Ingredients

Makes 1 fried egg

• 1 ounce (2 heaping tablespoons) feta, crumbled (choose whole feta sold in blocks for the best taste. See notes.)
• 2-3 sun-dried tomatoes in oil, diced (See notes)
• ¼-½ tsp fresh oregano or thyme (can use dried)
• 1 egg
• ½ tsp sun-dried tomato oil, for drizzling
• fresh ground pepper or crushed red pepper to taste, optional
• toast or tortillas for serving, optional

Equipment

• 8-inch non-stick skillet
• flexible spatula

Method

1. Mix the feta, sun-dried tomatoes, and herbs in a small bowl until the feta is well-coated.

2. Heat an 8-inch, non-stick skillet over medium-low heat. Add the feta mixture in a circle, leaving a hole in the center. Cook for 1 minute. After 1 minute, add the egg in the center. Continue cooking for 2-3 minutes (use a spatula to reshape the egg whites and feta by bringing them closer to the middle, closing any gaps).

3. Next, cover the skillet, and continue cooking until the whites begin to set, and the yolk is a little more firm, about 1-2 minutes. Remove the cover, turn the heat to medium, and finish cooking until the bottom is crispy (not burnt) and the egg is cooked to your liking (*for a runny yolk, it takes about 6-7 minutes total).

4. Slide the egg onto a plate and finish with the sun-dried tomato oil and crushed red pepper, if using. Enjoy it plain, or serve it with toast or a crispy tostada.

Kitchen notes

• The recipe is for one fried egg so that you can get the hang of making it. Once you get comfortable, use the slider in the recipe card to increase the servings. You can make up to 2-3 fried eggs at a time, depending on the size of your skillet.
• To cut down on the salt, look for sun-dried tomatoes in oil that contain about 30 grams of sodium or less. To remove salt from feta, rinse your block feta in cold water for a few seconds to wash away the salty brine. See the post for more details.
• Crack your egg into a small ramekin first, then slide it into the center when cooking (to avoid any shells).