Heat sunflower seed oil in a large saute pan over medium-high heat.
When the oil is around 350F, add the sliced red onion, and deep fry until the onions are golden brown.
*If you want more even browning, fry the onions in batches. It will just take more time.
When the sliced red onions are golden brown, remove them from the oil using a slotted spoon, and drain them on paper towels.
Season the deep-fried onions with Kosher salt.
Very carefully strain the remaining sunflower seed oil into a heat-proof container and save for future use.
*See Notes section below for an amazing recipe for a mayonnaise made from this leftover onion-flavored oil.
To prepare your Shakshuka, heat some olive oil in a large saute pan.
Add the diced onion and red bell pepper, and cook over medium heat for 5-7 minutes, or until softened.
Reduce the heat to medium-low.
Add the tomato paste, and cook on medium-low heat while stirring for 3-4 minutes.
Add the minced garlic, and cook for an additional 1-2 minutes.
Stir in the diced tomatoes, cumin, paprika, turmeric, and cayenne pepper.
Taste, and season with Kosher salt and freshly-ground black pepper.
Bring the mixture to a simmer, and let it cook for an additional 15-20 minutes.
Using the back of a spoon, create small indentations on the surface of the tomato sauce.
Crack a whole egg into each indentation that you have made in the sauce.
Season the eggs gently with a pinch of Kosher salt and freshly-ground black pepper.
Cover the saute pan with a lid, and let the Shakshuka simmer for about 6 minutes, or until the eggs are cooked to your desired level of doneness.
Once the eggs are cooked, remove the skillet or pan from heat.
Garnish the Shakshuka with the crispy fried onions that you cooked earlier, and top with a handful of the freshly chopped cilantro.
Serve the Tunisian-inspired Shakshuka hot, directly from the pan, with crusty bread or pita used as utensils to scoop up the sauce and egg mixture.