Preheat oven to 300 degrees
Peel and quarter the onion and place, along with the garlic, in a small baking dish. Drizzle with olive oil and salt. Cover with aluminum foil and bake for 30 minutes.
In a large bowl, soak the tomatillos in warm water to peel off the outer husk, then cut in half. Cut the stem from the bell pepper, discard the seeds, and cut into quarters. Also cut the stem from the jalapeno, discard the sees and quarter.
Place the peeled tomatillos, bell pepper, jalapeno, and cilantro leaves in a food processor along with the roasted onion and garlic. Process until very smooth. It will have a salsa-like consistency.
Transfer to a medium saucepan. Add the coriander, cumin and salt. Bring to a simmer over medium-high heat and cook for 2 to 3 minutes, or until the tomatillo sauce is just heated through. Be careful not to overheat the sauce as it will change the color/taste. add one tbsp of hot sauce at t time to the sauce until you've reached your desired spice level.
To assemble the shakshuka: Oil a cast-iron pan and set it over low heat. Crack the desired number of eggs into the pan and cover. Allow the eggs to cook sunny-side up until the whites are fully cooked but the yolks remain soft.
Once the eggs are cooked, liberally spoon the shakshuka sauce on top of the eggs and garnish with chopped parsley. Serve with your choice of buttered toast.
My additional note - Once the eggs were cooked in the cast iron skillet, I carefully scooped 1-2 eggs into individual ramekins and covered with additional sauce to create easier individual servings.