Cinnamon and Citrus North African Shakshuka with Poached Eggs

Method

1. Stir in cinnamon and orange zest during preparation, mixing well into the tomato mixture.
2. Heat olive oil in a large skillet over medium heat.
3. Add chopped onion and sauté until softened, about 5 minutes.
4. Stir in minced garlic and cook for 1 more minute.
5. Add bell peppers and tomatoes, cooking until softened, about 10 minutes.
6. Stir in cumin, paprika, and chili flakes, then season with salt.
7. Create small wells in the mixture and crack eggs into them.
8. Cover and cook until the eggs are set, about 5 minutes.
9. Garnish with fresh parsley and serve with toasted focaccia.