Shakshuka eggs en cocotte

Preheat the oven to 350°F. Spread softened butter all over the bottoms and sides of a ramekin, then carefully place two eggs into the ramekin. Pour in the cream and about half of the feta. Place the ramekin into a high-sided baking dish. Pour about 4 cups of boiling water into the baking dish, until it reaches about halfway up the sides of the ramekin. If your ramekins have lids, put them on. If not, cover the entire baking dish with foil. Bake for 15-20 minutes, or until the eggs reach your desired level of doneness. If you want runny yolks, jiggle the ramekins a bit to check the doneness - they should look slightly set but still jiggly. Meanwhile, make the Shakshuka base. Heat olive oil in a small skillet over medium-high. Once hot, add in the red onion and red bell pepper. Sauté until softened, about 5 minutes. Add in canned tomatoes, minced garlic, salt, pepper, cumin, paprika, and cayenne. Stir and cook for another 3 minutes. Set aside. Once eggs are done, season with flakey salt, pepper, and red pepper flakes. Top with additional feta, plus the shakshuka base, cherry tomatoes, and parsley. Dunk your toast into the eggs for a delicious, custardy egg breakfast!