In a non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering, about 1-2 minutes.

Once the oil is hot, sprinkle approximately 1 cup of crumbled feta cheese across the bottom of the skillet.

Allow the feta to cook undisturbed for about 1-2 minutes, until the edges turn golden brown and crispy.

Carefully crack 4 eggs over the cooked feta, spacing them evenly apart.

Sprinkle the cracked eggs with a pinch of salt and freshly cracked black pepper to taste.

Allow the eggs to cook for about 3-4 minutes, or until the whites are set but the yolks remain runny.

If desired, scatter freshly chopped parsley and red pepper flakes over the eggs.

Carefully slide the eggs and crispy feta onto a plate and serve immediately.