Heat the olive oil in a non-stick skillet over medium-high heat until it shimmers, about 2 minutes.

Add the crumbled feta to the skillet in an even layer and cook for 1–2 minutes until it melts slightly and turns golden.

Crack the eggs carefully over the feta, spacing them apart.

Sprinkle with salt and black pepper to taste.

Cook for 3–4 minutes until the egg whites set, keeping the yolks runny.

Optionally garnish with parsley and red pepper flakes, then serve immediately.