Air-Fryer Feta with Poached Eggs and Cherry Tomatoes
Feta and cherry tomatoes are air-fried until tender, then cracked eggs are added. A warm, briny breakfast with rich tomato juices results.
- Time
- 18 min
- Serving
- 430 kcal
- Ingredients
- ≈ $2.64
- Protein
- 24 g
Ingredients
- 1 Feta or brined cheesepack 200 g ≈ $3.00 70 g
- 2 Cherry tomatoespack 250 g ≈ $2.50 120 g
- 3 Eggspack 10 pcs ≈ $1.93 2 pcs
- 4 Olive oil 7 ml
- 5 Dried oregano 1 g
- 6 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Place feta1 chunks and cherry2 tomatoes in a small heatproof dish.
Drizzle with olive oil, sprinkle with oregano, and season with black pepper.
Air-fry at 350°F (180°C) for 10 minutes, until tomatoes start to burst.
Use a spoon to make two small wells and crack eggs3 into them.
Return to the air fryer for 5–7 more minutes, until whites are set but yolks stay runny.
Serve hot straight from the dish.
Tips
- Why it works
- Bake the feta and tomatoes at 180 °C so the cheese turns soft and soaks up the tomato juice instead of burning. At a lower temperature the tomatoes won't burst and no juice forms.
- Substitutions
- Swap the oregano for 1 tsp of dried parsley or basil. Use 1 medium tomato cut into wedges instead of cherry tomatoes, but cut the baking time to 8 minutes.
- Common mistakes
- If the egg white doesn't set and the yolk overcooks, the air fryer is too hot or the time is too long. Check after 5 minutes.
- Storing and reheating
- Eat right away or keep in the fridge for no more than 1 day. Reheat in the microwave for 30 seconds with the plate covered so the cheese doesn't dry out.
- Serve with
- Serve with rye bread toast and fresh dill. Good for a quick weekday breakfast.
Comments 0
Sign in to leave a comment.
No comments yet.