White Shakshuka with Feta Cheese and Cream

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 4
   Add the pepper and fry about 5 minutes, stirring, until it softens.

   ⚙ Adding to the hot fat and fryingStove

To assemble

1. 5
   Add the cream and bring to a gentle boil.

   Stove

   💡Cream should cook only over gentle heat: a hard boil separates it into fat and liquid.
2. 6
   Crumble in half the feta and stir.
3. 7
   Crack the eggs into the sauce, cover and cook 5–7 minutes, until the whites are set.

   StoveLid
4. 8
   Season with salt and black pepper, crumble the rest of the feta on top and sprinkle with the parsley.