Heat the olive oil in a non-stick skillet over medium-high heat for about 1 minute until shimmering. The oil should move easily when you tilt the pan.

Sprinkle the crumbled feta cheese evenly across the bottom of the skillet in a thin layer. Let it cook undisturbed for 1-2 minutes until you hear gentle sizzling and see the edges turning golden brown.

Carefully crack the eggs directly over the feta, leaving at least 2 inches between them. Season lightly with black pepper and just a pinch of salt.

Let the eggs cook for 3-4 minutes without touching them. The whites should be completely set with no jiggle while the yolks remain runny. For firmer yolks, cook 1-2 minutes longer or cover with a lid for 30 seconds.

Optional: Sprinkle with fresh parsley and red pepper flakes for added freshness and heat.

Use a wide spatula to gently slide the entire feta-egg layer onto a plate in one piece. Serve immediately while hot.