Green Shakshuka with Herbs and Bulgarian Cheese

👨‍🍳 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 10 minutes, stirring, until it softens.

   ⚙ Adding to the hot fat and fryingStove

To assemble

1. 5
   Add the spinach, parsley and cilantro and cook, stirring, for 3–4 minutes, until the greens wilt.

   Stove

   💡Fresh spinach shrinks to a fraction of its volume: add it a few handfuls at a time and wait for each handful to wilt before the next.
2. 6
   Season with salt and black pepper.
3. 7
   Add the water and stir.
4. 8
   'Make wells in the green mixture and crack an egg into each well. 'Turn down the heat, cover and simmer 5–8 minutes, until the whites are set and the yolks are still soft.

   ⚙ SimmeringStoveLid

   💡Cover the pan while the eggs cook: the steam cooks the whites from above, and the yolks stay soft.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 9
   Scatter the Bulgarian cheese on top and serve immediately, straight from the pan, with bread.