Smoky and Zesty North African Shakshuka with Poached Eggs

Method

1. Mix in smoked paprika and lime juice during preparation, blending thoroughly into the tomato base.
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.