Heat a small non-stick skillet over medium heat. If your pan is older, brush it lightly with olive oil.
Crumble the feta cheese directly into the pan in a circular shape roughly the size of your egg. Leave the center slightly empty.
Cook the feta for about 1-2 minutes until it begins to melt, bubble, and the edges start turning golden brown.
Crack the egg gently into the center of the cheese ring.
Season the egg with black pepper and red pepper flakes. Do not add salt yet.
Cook undisturbed for another 2-3 minutes until the whites are opaque and set, and the cheese underneath is deep golden brown and crispy.
Cover the pan with a lid for the last 30 seconds if you prefer a firmer yolk.
Remove from heat and use a spatula to slide the egg onto your toast or plate.
