Teach me how to make shakshuka.

Of course , I ' d be happy to help you learn how to make sh ak sh uka ! Sh ak sh uka is a popular North African and Middle Eastern d ish that is made with eggs po ached in a sp icy tom ato sau ce . Here ' s a simple reci pe you can try : \n In g red ients : \n * 1 large on ion , d iced \n * 2 clo ves of gar lic , min ced \n * 1 red bell pe pper , d iced \n * 2 medium tom atoes , d iced \n * 1 can of d iced tom atoes ( 1 4 o z ) \n * 1 te as po on of sm oked pap ri ka \n * 1 te as po on of c umin \n * 1 / 2 te as po on of ground cor i ander \n * Salt and pe pper , to taste \n * 2 tables po ons of o live oil \n * 4 eggs \n * F resh par s ley , cho pped ( optional ) \n \n Inst ru ctions : \n \n 1 . He at the o live oil in a large sk illet over medium heat . Add the d iced on ion and cook until it ' s transl uc ent and starting to car am el ize , about 5 minutes . \n 2 . Add the min ced gar lic and cook for another minute , until fra gr ant . \n 3 . Add the d iced red bell pe pper and cook for 2 - 3 minutes , until it starts to soft en . \n 4 . Add the d iced tom atoes , sm oked pap ri ka , c umin , salt , and pe pper . St ir to combine and let the mixture sim mer for 1 0 - 1 5 minutes , stir ring occasionally . \n 5 . Make 4 small well s in the tom ato mixture and crack an egg into each well . \n 6 . Cover the sk illet with a lid and let the eggs cook for 5 - 7 minutes , until the whites are set and the y ol ks are still run ny . \n 7 . Remove the lid and spr ink le the cho pped par s ley on top ( if using ). \n 8 . Ser ve the sh ak sh uka hot , g arn ished with additional par s ley if desired . \n \n I hope you enjoy this reci pe ! Let me know if you have any questions or if you ' d like any variations on the reci pe . </s>