Ingredients

• 2 frozen scallion pancakes
• 1 cup block feta cheese, crumbled
• 2 large eggs
• 2 tablespoons harissa or basil pesto
• 2 scallions, thinly sliced
• 1 tablespoon fresh dill, basil, or parsley
• Avocado oil spray or olive oil
• Black pepper, to taste
• Chili flakes (optional)

1. Cook scallion pancakes according to package directions until crispy and golden. Set aside.
2. Heat a nonstick skillet over medium heat and lightly coat with oil.
3. Scatter feta into two circles, leaving small openings in the center.
4. Cook undisturbed for 2–3 minutes until the feta becomes golden and crispy.
5. Spoon harissa or pesto into the center openings.
6. Crack eggs directly into the middle.
7. Cook 3–5 minutes until egg whites are set and yolks reach desired doneness.
8. Transfer crispy feta eggs onto the scallion pancakes.
9. Garnish with herbs, scallions, black pepper, and chili flakes.
10. Serve immediately while hot and crispy.

• Block feta crisps better than pre-crumbled feta.
• Medium heat prevents burning.
• Cover the skillet briefly for softer egg tops.
• Sheep’s milk feta gives especially crispy edges.