Egyptian Fried Boiled Eggs by @themodernnonna

25 min

6 servings

🥚

6

Boiled eggs

🫒

45 ml

Olive oil

🧂

1.5 g

Salt

⚫

0.3 g

Pepper

🍅

350 g

Campari tomatoes

🥒

200 g

Persian cucumbers

🫑

40 g

Green bell pepper

🧀

120 g

Feta

🧅

30 g

Red onion

🧅

15 g

Green onion

🌿

8 g

Parsley

  1. Place
    • boiled eggs

    Place the 6 eggs in the saucepan and cover them with cold water.

  2. Boil
    • boiled eggs

    Bring the water to a boil, then cook the eggs for 9 to 10 minutes.

  3. Cool
    • boiled eggs

    Cool the eggs under cold water and peel them, keeping each egg whole.

  4. Heat
    • olive oil

    Heat 1 to 2 tablespoons olive oil in the frying pan over medium heat.

  5. Add
    • boiled eggs
    • salt

    Add the 6 peeled eggs and season them with salt and black pepper.

  6. Fry
    • boiled eggs

    Turn the eggs frequently and fry until all sides are golden and crispy, about 4 to 6 minutes.

  7. Quarter
    • Campari tomatoes
    • Persian cucumbers

    Quarter or halve the 5 Campari tomatoes and cube the 2 Persian cucumbers.

  8. Slice
    • green bell pepper
    • red onion
    • green onion

    Slice the green bell pepper and red onion, then thinly slice the green onion.

  9. Add
    • Campari tomatoes
    • Persian cucumbers
    • green bell pepper

    Add the vegetables and cubed feta cheese to the mixing bowl.

  10. Drizzle
    • olive oil
    • salt

    Drizzle the salad with 1 tablespoon olive oil and season it with salt.

  11. Transfer
    • boiled eggs
    • Campari tomatoes
    • Persian cucumbers

    Transfer the Greek salad to a serving platter and arrange the crispy fried boiled eggs on top.

  12. Garnish
    • fresh parsley

    Garnish the dish with chopped fresh parsley and serve immediately.

Egyptian Fried Boiled Eggs by @themodernnonna

25 min

6 servings

🥚

6

Boiled eggs

🫒

45 ml

Olive oil

🧂

1.5 g

Salt

⚫

0.3 g

Pepper

🍅

350 g

Campari tomatoes

🥒

200 g

Persian cucumbers

🫑

40 g

Green bell pepper

🧀

120 g

Feta

🧅

30 g

Red onion

🧅

15 g

Green onion

🌿

8 g

Parsley

Preparation Steps

  1. Step 1/12

    Place the 6 eggs in the saucepan and cover them with cold water.

    🥚boiled eggs
    🍲saucepan

  2. Step 2/12

    Bring the water to a boil, then cook the eggs for 9 to 10 minutes.

    🥚boiled eggs
    🍲saucepan

  3. Step 3/12

    Cool the eggs under cold water and peel them, keeping each egg whole.

    🥚boiled eggs
    🍲saucepan

  4. Step 4/12

    Heat 1 to 2 tablespoons olive oil in the frying pan over medium heat.

    🫒olive oil
    🍳frying pan

  5. Step 5/12

    Add the 6 peeled eggs and season them with salt and black pepper.

    🥚boiled eggs
    🧂salt
    ⚫black pepper
    🍳frying pan

  6. Step 6/12

    Turn the eggs frequently and fry until all sides are golden and crispy, about 4 to 6 minutes.

    🥚boiled eggs
    🍳frying pan
    🥄slotted spoon

  7. Step 7/12

    Quarter or halve the 5 Campari tomatoes and cube the 2 Persian cucumbers.

    🍅Campari tomatoes
    🥒Persian cucumbers
    🔪knife
    🪵cutting board
    🥣mixing bowl

  8. Step 8/12

    Slice the green bell pepper and red onion, then thinly slice the green onion.

    🫑green bell pepper
    🧅red onion
    🧅green onion
    🔪knife
    🪵cutting board
    🥣mixing bowl

  9. Step 9/12

    Add the vegetables and cubed feta cheese to the mixing bowl.

    🍅Campari tomatoes
    🥒Persian cucumbers
    🫑green bell pepper
    🧀feta cheese
    🧅red onion
    🧅green onion
    🥣mixing bowl

  10. Step 10/12

    Drizzle the salad with 1 tablespoon olive oil and season it with salt.

    🫒olive oil
    🧂salt
    🥣mixing bowl

  11. Step 11/12

    Transfer the Greek salad to a serving platter and arrange the crispy fried boiled eggs on top.

    🥚boiled eggs
    🍅Campari tomatoes
    🥒Persian cucumbers
    🫑green bell pepper
    🧀feta cheese
    🧅red onion
    🧅green onion
    🥣mixing bowl
    🍽️serving platter
    🥄slotted spoon

  12. Step 12/12

    Garnish the dish with chopped fresh parsley and serve immediately.

    🌿fresh parsley
    🔪knife
    🪵cutting board
    🍽️serving platter

Composition

Ingredients

Types

Eggs, Oils, Seasonings, Vegetables

Ingredients

Boiled eggs, Olive oil, Salt, Pepper, Campari tomatoes, Persian cucumbers, Green bell pepper, Feta, Red onion, Green onion, Parsley

Notes

Boiled eggs (peeled and left whole), Olive oil (for frying the eggs, for the salad), Salt (to taste, for the eggs, for the salad), Pepper (to taste, for the eggs), Campari tomatoes (quartered or halved), Persian cucumbers (cubed), Green bell pepper (sliced), Feta (cubed, as much as you prefer), Red onion (a few slices), Green onion (thinly sliced), Parsley (chopped, for garnish)

Allergens

Eggs

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Low-carb, Ketogenic

Calories

270 kcal

Macro nutrients

Protein: 15g, Fat: 20g, Carbohydrates: 8g, Fiber: 2g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 190mg, Iron: 2.2mg, Potassium: 460mg, Sodium: 430mg

Vitamins

Vitamin A: 190mcg, Vitamin C: 27mg, Vitamin D: 2.2mcg, Vitamin B12: 1.1mcg, Vitamin K: 70mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

saucepan, frying pan, knife, cutting board, mixing bowl, slotted spoon, serving platter

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Salad, Side Dish, Breakfast

Occasions

Breakfast, Brunch, Lunch

Origin

Source

Platform

instagram

Original Creator

@themodernnonna

Origin

Cuisine

Egyptian, Mediterranean, Greek

Geographic

Egypt, North Africa

Various

Aspect

Texture

Crispy, Creamy, Firm, Smooth, Juicy, Crunchy

Flavors

Savory, Salty, Tangy, Fresh, Herbaceous, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Serve immediately for the crispiest egg exterior,Do not leave prepared egg salad out longer than 2 hours), fridge : 2 days (Store in an airtight container,Store fried eggs separately from the salad when possible,Reheat eggs in a frying pan before serving), freezer : (Not recommended because cooked egg whites and fresh salad vegetables lose texture after freezing)