Heat a small frying pan over medium heat and lightly spray with cooking oil.

Crumble the feta cheese evenly across the pan, including around the edges.

Let the feta sizzle for 1–2 minutes until it begins to melt and crisp without burning.

Gently crack the egg into the center of the pan.

Season with dried oregano and red pepper flakes. Cook until the egg reaches your preferred doneness.

Warm the tortilla or toast the bread. Smash the avocado on top and add a squeeze of lemon juice.

Once the feta forms a golden crust, carefully lift the egg with a spatula and place it on the tortilla.

Garnish with pickled onions and a drizzle of chili oil. Serve immediately.