If I could always start my day with this Greek-style breakfast, I would be a happy man.
Crispy Feta Eggs Recipe
Caramelized cheese makes everything better (and in just 15 minutes)
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Published Mar 26, 2025
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Ed Anderson/Symon’s Dinners Cooking Out
Busting out the barbecue is a no-brainer for a steak dinner or burger-fueled cookout. But have you ever taken to the grates for breakfast? Now’s your chance, with this recipe for crispy feta eggs from Michael Symon’s new cookbook, Symon’s Dinners Cooking Out: 100 Recipes That Redefine Outdoor Cooking, on your side.
“If I could always start my day with this Greek-style breakfast, I would be a happy man,” Symon writes. “It combines cheese-fried eggs with a bright tomato and olive salad. Warm pita is served on the side to scoop up the runny yolks. Until you’ve tried eggs fried on top of crispy, melted feta, you haven’t lived!”
If you want to simplify the recipe even further, cook it on a grill pan or cast iron skillet indoors. As long as the pan is hot enough for the cheese to caramelize in a minute or so, the results will be just as scrumptious.
“Symon’s Dinners Cooking Out” Copyright © 2025 by Michael Symon Photographs copyright © 2025 by Ed Anderson. Published in the United States by CLARKSON POTTER/PUBLISHERS An imprint of the Crown Publishing Group A division of Penguin Random House LLC, New York.
Ingredients
1 large beefsteak tomato, diced
1 avocado, diced
½ cup and 3 tablespoons extra-virgin olive oil, divided
3 scallions, white and light green parts only, thinly sliced (about ⅓ cup)
¼ cup pitted Niçoise olives, sliced
¼ cup red wine vinegar
2 tablespoons finely chopped fresh oregano
Kosher salt and freshly ground black pepper
4 pita
1 cup crumbled Greek feta cheese
8 large eggs
Directions
1. Prepare and preheat a charcoal grill for indirect cooking, with one hot side and one hold (unheated) side.
2. In a large bowl, combine the tomato, avocado, ½ cup of the olive oil, the scallions, olives, vinegar and oregano. Season it with a pinch of salt and twist of pepper and toss to combine.
3. Set a large cast iron skillet on the hot side of the grill to heat for 1 minute. Wrap the pita in foil.
4. Add the remaining 3 tablespoons of olive oil to the skillet and heat until shimmering. Scatter the feta evenly across the bottom of the skillet and cook, without stirring, until slightly melted and lightly crisp on the edges, about 1 minute. Crack the eggs into the skillet and cook, without stirring, until a crust begins to form, about 1 minute. Place the pita on the hold side of the grill. Cover the grill and cook until the whites are set and the yolks are slightly runny, about 1 minute more.
5. Remove the skillet and pita bread from the grill. Transfer the eggs to a platter, top them with the tomato salad and serve with warm pita.
Nutrition Facts
514 calories
31g fat
38g carbs
25g protein
3g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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