Take two eggs and crack them into a small bowl. Set aside.
Heat oil in an 8-inch skillet over medium heat until it reaches a light smoking point.
Now, turn the heat down to medium-low.
Carefully and quickly pour the eggs into the very hot oil and immediately step away from the stove. I'm serious. Those eggs are about to splatter hot oil everywhere!
After 10-15 seconds or so, the eggs should be calm enough for you to step back to the stove.
Grab a spoon and scoop up some of that hot oil to pour over the egg whites. The eggs will puff up into airy deliciousness while the bottoms crisp up. I cook my eggs for about a minute to a minute and a half; until the edges are golden and crisp and the whites are cooked.
Remove from heat and season to taste with salt and pepper. If using lemon and oregano, add that now too!
Repeat steps 1-7 for serving number two.