Crispy Feta Eggs

I’m all about trying out the viral recipes that pop up on my social media feeds to see if they are worth the hype. This one did not disappoint.  I loved all the ingredients and added my spicy flair with the Momofuku chili crunch. While this recipe isn’t as high in protein as I might normally prefer, it has quality protein from the eggs and feta, color and fiber from the avocado, and carbs from the tortilla. It was also quick and easy to make, which is important when you’re on the run but want something home-cooked! 

Adjust the amounts of each ingredient to your liking or your macros. Choose a low-carb tortilla for a keto version, make it gluten-free, or add a protein shake on the side or more protein. No matter how you tweak it, this is a recipe you’ll want to make over and over again.

Instructions

1. In a small nonstick pan over medium heat, add olive oil and crumble the feta cheese over the bottom of the pan. Let cook for about 3 minutes.
2. Crack an egg over the top of the feta and cover the pan to help steam the whites while keeping the yolk runny (about 3 more minutes).
3. Heat up your tortilla in the microwave or on a skillet and spread avocado on top.
4. Add the feta eggs to the top.
5. Drizzle chili crunch on top.
6. Poke the yolk so it becomes the sauce, fold, and eat!