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 Green Harissa & Potato Salad
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Ready in 20
New
6 plants
Serving size
Ingredients
- 20g mixed salad leaves
- 2 egg (Eggs)
- 100g feta (Milk)
- 2 radish
- 110g baby tomatoes
- 1 unwaxed lime
- 15ml hot honey (honey, chilli extract)
- 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)
- 160g green beans
- 6 baby potatoes
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: 617
Protein: 30g
Carbs: 62g
Fat: 27g
Feta Fried Egg with Green Harissa & Potato Salad
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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
- Trim and thinly slice the radish. Halve the tomatoes. Halve the lime, then cut 1 half into wedges. Crumble the feta
- In the large bowl, combine the hot honey, green harissa, juice of half the lime, 2 olive tsp 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 white has set, the yolk is runny and the bottom is crispy
Final steps & plate up
- Once cooled, add the cooked potato and 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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