Greek-style fried vegetables with feta and egg

Based on 10 ratings

easy & tasteful

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Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
zucchini
eggplant
10 sun-dried tomatoes
200 g feta cheese
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
Protein
36 g
Fat
35 g
Carb
20 g
  • Step 1/3

    Dice zucchini, eggplant and dried tomatoes. Dice the feta and set aside.
    • zucchini
    • 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

    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.
    • 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

    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!
    • 200 g feta
    • 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!