Teach me how to make shakshuka.

Sh ak sh uka is a popular North African and Middle Eastern d ish that typically consists of po ached eggs in a flav or ful tom ato sau ce with on ions , pe ppers , and sp ices . Here ' s a simple reci pe to make sh ak sh uka at home : \n \n In g red ients : \n \n * 2 tables po ons o live oil \n * 1 large on ion , fin ely cho pped \n * 2 clo ves gar lic , min ced \n * 1 red bell pe pper , fin ely cho pped \n * 1 can ( 2 8 o z ) cr ushed tom atoes \n * 1 te as po on pap ri ka \n * 1 te as po on c umin \n * 1 te as po on cor i ander \n * 1 / 2 te as po on c ay enne pe pper ( optional ) \n * Salt and black pe pper , to taste \n * 6 - 8 eggs \n * 1 / 4 cup cho pped fresh par s ley \n \n Inst ru ctions : \n \n 1 . He at the o live oil in a large sk illet or f ry ing pan over medium heat . Add the cho pped on ion and cook until soft ened and transl uc ent , about 5 minutes . \n 2 . Add the min ced gar lic and red bell pe pper to the sk illet , and cook for another 3 - 4 minutes until the veget ables are soft ened and slightly golden . \n 3 . Add the cr ushed tom atoes , pap ri ka , c umin , cor i ander , and c ay enne pe pper ( if using ) to the sk illet . St ir well to combine and let the mixture sim mer for about 1 0 - 1 5 minutes , stir ring occasionally , until the sau ce has thick ened slightly . Season with salt and black pe pper to taste . \n 4 . Cra ck the eggs into the sk illet , being careful not to break the y ol ks . Spr ink le with salt and black pe pper , if desired . \n 5 . Cover the sk illet and cook the eggs until the whites are set and the y ol ks are cook ed to your desired don eness , about 5 - 8 minutes for soft - bo iled , 8 - 1 0 minutes for medium - bo iled , or 1 2 - 1 5 minutes for well - done . \n 6 . Remove the sk illet from the heat and spr ink le with cho pped fresh par s ley . Ser ve the sh ak sh uka hot , directly from the sk illet , with cr ust y bread or p ita for di pping . \n \n En jo y your hom em ade sh ak sh uka ! </s>