Preheat a small non-stick or well-seasoned cast iron skillet over medium heat. Add about a teaspoon of olive oil or butter and heat until shimmering.

Sprinkle the crumbled feta cheese in an even layer across the surface of the pan. Let it sit for about a minute, listening for the sizzle and watching the edges turn golden brown.

Gently crack the eggs directly on top of the sizzling feta. The cheese will create a crispy base for the eggs.

Cover the pan with a lid for 2-4 minutes, or until the egg whites are set and the yolks reach desired doneness. For a runny yolk, allow about 2-3 minutes under lid; for firmer yolks, cook longer or flip the whole dish once.

Carefully slide the eggs and feta onto a plate, transferring all crispy cheese bits. Finish with a generous grind of black pepper and any fresh herbs you prefer.