The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Feta Fried Egg with Potato Salad & Green Harissa
Perfectly, sunny-side up, fried eggs and creamy feta are the perfect combo. Dish them up over a vibrant potato salad, bursting with sweet tomatoes, crunchy green beans and crisp radishes. A fiery green harissa dressing ties everything together.
New
6 plants
Serving size
Ingredients
- 6 baby potatoes
- 160g green beans
- 1 tbsp green harissa (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 15ml hot honey (honey, chilli extract)
- 1 unwaxed lime
- 110g baby tomatoes
- 2 radish
- 100g feta (Milk)
- 2 egg (Eggs)
- 20g mixed salad leaves
Nutritional Information
Calories: 500
Protein: 21g
Carbs: 37g
Fat: 29g
Ingredients
- 1 tbsp green harissa (use half) (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 1 unwaxed lime (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 20g mixed salad leaves (use half)
- 110g baby tomatoes (use half)
- 2 radish
- 160g green beans (use half)
- 6 baby potatoes
- 100g feta (use half) (Milk)
- 2 egg (Eggs)
Nutritional Information
Calories: 684
Protein: 30g
Carbs: 62g
Fat: 34g
Feta Fried Egg with Potato Salad & Green Harissa
Perfectly, sunny-side up, fried eggs and creamy feta are the perfect combo. Dish them up over a vibrant potato salad, bursting with sweet tomatoes, crunchy green beans and crisp radishes. A fiery green harissa dressing ties everything together.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium non-stick frying pan, a large bowl & a sieve
Get started
- Quarter the potatoes, then add to the saucepan and simmer for 13-15 mins, until tender
- Trim the green beans
- In the final 3 mins, add the green beans to the potato pan, then drain together and allow to cool for a few mins
Finish the prep & make the dressing
- Meanwhile, trim and thinly slice the radishes. Halve the tomatoes. Halve the lime, then cut one half into wedges. Crumble the feta
- In the large bowl, combine the hot honey, green harissa, juice from half the lime, 2 tsp olive oil and a pinch of salt and pepper
- Add the radish, tomato and half the feta to the bowl and set aside
Fry the eggs
- Heat the medium non-stick frying pan with 1 tsp oil on medium-high heat. Once hot, sprinkle the remaining feta into two circles in the pan, with a well in the middle
- Crack the eggs into the wells, cook for 3-4 mins, until the whites have set, the yolks are runny and the bottom is crispy
Final steps & plate up
- Once cooled, add the cooked potato and green beans to the dressing bowl and toss to coat. Add the salad leaves and toss gently to combine. Season to taste with salt and pepper
- Share the salad between bowls, topped with the feta fried egg
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