Greek-style fried vegetables with feta and egg
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 1 | zucchini |
| 1 | eggplant |
| 10 | sun-dried tomatoes |
| 200 g | feta cheese |
| 3 | eggs |
| 1 tsp | paprika powder |
| 2 tsp | balsamic vinegar |
| salt | |
| pepper | |
| olive oil for frying |
Metric
Imperial
Utensils
- cutting board
- knife
- large frying pan
- spatula
Nutrition per serving
Cal
546
546
Protein
36 g
36 g
Fat
35 g
35 g
Carb
20 g
20 g
Step 1/3
- 1 zucchini
- 1 eggplant
- 10 sun-dried tomatoes
- 200 g feta cheese
- cutting board
- knife
Dice zucchini, eggplant and dried tomatoes. Dice the feta and set aside.
Step 2/3
- 2 tsp balsamic vinegar
- 1 tsp paprika powder
- salt
- pepper
- olive oil for frying
- large frying pan
- spatula
Add some olive oil to a large frying pan set over medium-high heat. Add the chopped vegetables, followed by the balsamic vinegar and paprika powder. Season with salt and pepper and sauté for approx. 5 min.
Step 3/3
- 200 g feta
- 3 eggs
- salt
Add feta cheese to the pan. Sauté for approx. 3 min. more or until the cheese melts and the mixture turns creamy. Turn off the heat but leave the pan on the hot stove. Crack the eggs into the pan, season with salt and cover the pan. Leave for approx. 4 min, or until the egg whites are set. Serve and enjoy!
in Berlin