Recipe: Crispy feta eggs by Tara Riddle

Hello! I hope everyone enjoyed their Easter holidays. I know I enjoyed the supreme skiing with all of this fresh powder the mountains are getting. Maybe we will be blessed with another smoke-free summer. In the meantime, enjoy your powder days.

Before you head up to the mountains, you should try this quick and easy breakfast to fuel your day. In honor of Easter, I have chosen a recipe where the egg is the star… Crispy feta eggs.

I cannot take credit for this recipe though. My good friend Emily Gansz made this for me one day. I asked her where she thought it up and she replied with “Tik Tok made me do it!”

And so, we perfected the recipe to our liking and here is the winning result. This could be eaten for breakfast, lunch, or dinner. Before or after the slopes!

Tara Riddle

 

Ingredients

Eggs

Crumbled feta cheese

Cilantro

Avocado

Corn tortillas

Ingredients for the salsa:

5 large tomatoes

Cilantro (1 bunch or 2 depending how you like it)

2 tablespoons minced garlic 

3 limes

Jalapeños

1 small red onion

Directions

You can buy your own salsa if you don’t have a food processor for chopping. If you are making it, then start by dicing the tomatoes into quarters, then dice the onion into quarters. Add this to your food processor along with two bunches of cilantro.

I LOVE cilantro and I use a lot of it. If you don’t like it, then leave it out or use less. Save yourself some cilantro to top your dish wish. Fun fact: Did you know that half the population thinks that cilantro tastes like soap? It’s a sad fact but true. If you are one of those soap tasters, then by all means, leave the cilantro out!

Add the juice of three limes, two tablespoons of minced garlic, and about a 1/4 cup of jarred jalapenos. You can use less or opt out entirely. The great thing about this salsa is that it's very versatile. You can add to and subtract from and make this salsa your very own.

Once everything is in the food processor, I like to pulse it. I like my salsa a bit chunky. Pulsing the food processor gives me control over how chunky.

Once the salsa is complete, we can start on the main dish. You will need two non-stick pans. One is for the tortillas and the other is for the eggs. Now, I use these little egg rings that you crack your egg into, and it keeps them perfectly round while they cook.

Having these is your best option for this dish. It keeps it neat and clean, and it is just easier to cook the eggs and feta together. You can get these egg rings at your local store with a good kitchen utensil aisle … or Amazon (big sigh).

We start by turning the heat to medium-high on one pan, and medium heat for the other. In the hotter pan, you need to put a little bit of olive oil down and drop a corn tortilla in.

Let it cook just a bit to warm that side up and then flip it over and leave it on the other side. We want this side to get a little more crispy but not too crispy.

While your tortilla is sizzling, we will cook the feta eggs. The timing will work out perfectly. Put your egg ring down and spray it very well with non-stick spray.

Put one to two tablespoons of feta straight onto the pan in your egg ring. Then crack an egg on top of the feta and leave it alone.

This dish calls for sunny side up eggs. The runny eggs provide the perfect sauce for your dish. If you are resistant to runny eggs, you can flip your egg to cook it all the way through at the end.

Take your avocado and put about three slices on top of your corn tortilla that is still sizzling in the pan. Check your eggs. How do they look? Do the whites need to be cooked more for you?

If so, you can use a spoon to help remove any stuck egg from your egg ring while you remove the ring. I like to use the same spoon and smear the white part of the uncooked out and around to help the egg cook faster. I love a runny egg, but I like the white part completely cooked.

After your egg is cooked to your liking, use a spatula and put your egg on top of your tortilla with the avocado on it. Then you can remove the whole tortilla from the pan and place it on your plate. Add the finishing touches of a little salsa and some chopped fresh cilantro on top.

There you go! Crispy feta eggs!

These are like yummy little breakfast street tacos. They are super quick to make too. It only takes about 8 minutes to throw together.

I made these for myself for dinner the other night. I was tired and only cooking for one, and this was my go-to.

Tara Riddle is a real estate agent and property manager at Charles Kitchen Realty. She also works at the Farmer’s Market in Carson City or Black Rock Bison.