Greek Fried Eggs with Potatoes and Feta
Fried eggs with potatoes and feta cheese are your go-to recipe when you are craving comfort food or an energy-packed breakfast!
- 400 gr. potatoes
- 8-9 tbsp extra virgin olive oil
- 1 egg or more
- sea salt
- dried Greek oregano
Prepare the potatoes: Peel the potatoes and then cut them in desired size. Bring a large pan of water to the boil, then cook the potatoes for 3 minutes. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
At this point you should be prepared to simultaneously cook eggs and potatoes.
How to fry the potatoes: Heat the oil in a large non-stick frying pan until the olive oil begins to sizzle. If your pan isn’t large enough, fry the potatoes in batches rather than crowding them. Add the potatoes in a single layer. Be careful not too tightly pack them in the pan. Turn the heat to medium-high, so that the potatoes sizzle, but don’t stir until their bottom starts to brown.
Turn them all 2 or 3 times until nicely browned all over for about 7 mins. Then lift them out and drain them on a plate coated with kitchen paper.
How to fry your eggs: Place the pan over medium heat. Add the extra virgin olive oil. Swirl the pan to evenly coat the surface. The pan is ready when the oil starts to simmer and looks very loose.
Crack the egg into a bowl (or directly over the pan, if you are more experienced) and tip it into the skillet.
Let the egg cook for a few minutes without moving it. The whites will start to set after a few minutes.
To be sure both whites and yolk are totally set, you can cover the pan partway through cooking. The steam from the egg and the olive oil will gently cook the top. The Greek way to cook the yolk is to swirl the pan, get a good spoonful of sizzling olive oil and pour it over the yolk, until you reach desired firmness.
When the whites are set and the yolk is done to your liking, remove the pan from heat. Gently slide the spatula under the egg and transfer it to a plate. Eat immediately.
Assemble the plate: Transfer fried potatoes in plates. Top with a fried egg, sprinkle with sea salt and Greek oregano. Serve immediately.