Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Sprinkle the crumbled feta cheese evenly in the skillet, making sure it covers the bottom.
Allow the feta to cook for about 1-2 minutes until it starts to melt slightly and the edges begin to crisp.
Carefully crack the eggs over the feta, spacing them apart so they’re not too close together.
Season the eggs with salt and black pepper to taste.
Let the eggs cook for about 3-4 minutes, or until the whites are set, and the yolks are still runny.
For firmer yolks, cook a bit longer according to your preference.
Optional: Sprinkle chopped parsley and red pepper flakes over the eggs for added freshness and heat.
Once cooked, gently slide the eggs and crispy feta out of the pan onto a plate.
Serve immediately while hot.

Best eaten fresh, leftovers can be stored in an airtight container in the fridge for up to 48 hours. Reheat gently to maintain texture.