Mediterranean Eggs with Feta

Ingredients

• 4 large eggs, room temperature
• 1/4 cup feta cheese, crumbled
• 2 tbsp sun-dried tomatoes, chopped
• 1/4 cup kalamata olives, pitted and halved
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh dill, chopped (or 1 tsp dried oregano)
• 2 tbsp heavy cream or half-and-half
• 1/4 tsp sea salt (adjust to taste)
• 1/8 tsp black pepper, freshly ground
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped for garnish

Instructions

1. 1

   Crack eggs into a bowl. Add cream, salt, pepper, and red pepper flakes. Whisk vigorously until eggs are fully combined and slightly frothy.

2. 2

   Heat butter and olive oil in a large non-stick skillet or cast iron pan over medium heat. The butter should foam but not brown.

3. 3

   Pour in the egg mixture. Let sit undisturbed for 20-30 seconds to allow the bottom to begin setting.

4. 4

   Using a spatula, gently push eggs from the edges toward the center, creating soft curds. Rotate the pan as needed for even cooking.

5. 5

   When eggs are about 70% set (still slightly wet on top), add sun-dried tomatoes and olives. Gently fold them into the eggs.

6. 6

   Remove from heat while eggs are still slightly wet - they will continue cooking from residual heat. This prevents overcooking.

7. 7

   Transfer to plates. Crumble feta cheese generously over the top. Garnish with fresh dill and parsley.

8. 8

   Serve immediately with crusty bread or pita on the side. A squeeze of lemon juice on top adds brightness.

Pro Tips

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