A simple, fried egg is dressed up with herbs, serrano, scallion, and chili oil, and served with pita to sop up the egg yolk and oil. It’s unfussy and perfect for any morning at home. This recipe is meant to be riffed on — use what you have on hand!
ingredients
- Pita is the important side character. We use it to scoop up all the oil and runny yolk on our plate.
- Olive oil is flavorful and used to fry the eggs.
- Feta adds briny deliciousness to the eggs.
- Scallions, cilantro, and serrano add green pops of color and little bursts of savory flavor.
- Chili oil adds a pop of red and levels this breakfast up.
how to make the best easy fried egg breakfast
step one
Warm the pita in a skillet over medium heat for 1-2 minutes on each side. When finished, remove from heat and set on a cutting board. Cut into four triangles.
step two
In the same skillet over medium heat, add the olive oil, then fry the eggs. Crack the eggs into the skillet, then salt and pepper them. If the eggs hiss and bubble a lot, turn the heat down. Cook until the whites are fully set. We want the whites to be fully set and the yolks to remain runny.
step three
Once the eggs are cooked, it’s time to plate! Using a spatula, scoop one egg on each plate. Scatter the feta crumbles over each egg, then drizzle the hot oil from the skillet over each egg. Next, sprinkle the scallion, cilantro, and serrano all over the eggs. Drizzle chili oil over each egg, then eat with the warmed pita.
tasting notes
- If you’d like to scale this up or down, here’s my general rule of thumb: one egg and one pita or one large piece of bread per person. This ratio generally works well. If you’re very hungry, double it. You don’t need to double the rest of the ingredients. They’re meant to be scattered over the top — you don’t need to overwhelm the dish with them.
- Don’t buy any special ingredients for this! This breakfast is meant to be flexible. If you don’t keep the same ingredients as me in your kitchen, adapt based on what you have on hand. Some possible flavor combinations to experiment with:
- Goat cheese, red onion, parsley, chili oil
- Basil, sundried tomato, minced garlic, Calabrian chile, Parmesan
- Blue cheese, chive
- I mostly use Trader Joe’s chili onion crunch because it’s what I have access to. Use whatever chili crunch/chili oil you like! Lao Gan Ma and Fly By Jing are other options I’ve enjoyed with it. Salsa macha would work beautifully here, too!
the best easy fried egg breakfast
Ingredients
- 2 pitas
- 3 tbsp olive oil
- 2 eggs
- 2 tsp feta crumbled
- 2 scallions sliced thinly
- 2 tsp cilantro roughly chopped
- ½ serrano pepper thinly sliced
- 1 tsp chili oil or as much as your heart desires
Instructions
- In a skillet over medium heat, warm the pitas for 1-2 minutes on each side. If your skillet is too small for both pitas, just heat one at a time. Move the pitas to a cutting board and cut each pita into four triangles.
- In the same skillet over medium heat, add the olive oil and heat for a minute or so. Then, crack the eggs into the skillet. Season with a pinch of salt and a crack of black pepper. If the eggs are hissing and bubbling a lot, turn the heat to medium-low. Cook for 3-5 minutes, until the whites are fully set. We want the whites to be fully set and the yolk to be fully runny. Cooking the eggs at too high of a heat will cause the yolk to harden.
- Once the eggs are cooked, plate the eggs. Using a spatula, place one egg on each plate. Scatter the feta crumbles over each egg, then drizzle the hot olive oil from the skillet over each egg. Next, top the eggs with the scallion, cilantro, and serrano. Drizzle chili oil over each egg, and eat with the pita on the side. Enjoy!
Notes
- If you’d like to scale this up or down, here’s my general rule of thumb: one egg and one pita or one large piece of bread per person. This ratio generally works well. If you’re very hungry, double it. You don’t need to double the rest of the ingredients. They’re meant to be scattered over the top — you don’t need to overwhelm the dish with them.
-
Don’t buy any special ingredients for this! This breakfast is meant to be flexible. If you don’t keep the same ingredients as me in your kitchen, adapt based on what you have on hand. Some possible flavor combinations to experiment with:
- Goat cheese, red onion, parsley, chili oil
- Basil, sundried tomato, minced garlic, Calabrian chile, Parmesan
- Blue cheese, chive
- I mostly use Trader Joe’s chili onion crunch because it’s what I have access to. Use whatever chili crunch/chili oil you like! Lao Gan Ma and Fly By Jing are other options I’ve enjoyed with it. Salsa macha would work beautifully here, too!
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