James Strawbridge's Feta Fried Eggs

James Strawbridge's Feta Fried Eggs

Breakfast, brunch, a speedy supper or an anytime snack - this versatile recipe is nutritious and delicious!



150g Feta cheese, crumbled
250g baby potatoes, halved
220g mixed piccolo tomatoes, halved
4-6 eggs
2 shallots, thinly sliced
Juice and zest of ½ lemon
1 tsp Pesto alla Genovese
1 tbsp capers
1-2 tbsp extra virgin cold pressed rapeseed oil
Salt and pepper
Hot lemon sauce to serve
Fresh basil to garnish [optional]



  1. Boil your potatoes in salted water for 15-20 mins until cooked.
  2. Marinade your tomatoes with pesto, capers, lemon and a drizzle of oil. Season to taste.
  3. Then sauté shallots in a non-stick frying pan with oil until brown. Crumble in your feta into the gaps of the pan then crack your eggs on top. Fry for 6-8 mins until the eggs are cooked and the cheese starts to turn crispy underneath.
  4. Serve your warm boiled potatoes by tossing with the tomatoes and then serve the feta fried eggs on top. Garnish with fresh basil and a drizzle of hot lemon sauce.