Set up grill for medium heat around 400°. Place cast iron pan on grill.
Cook bacon in the pan until crispy (about 5 minutes). Then add the onion, red bell pepper and jalapeno along with a large pinch of kosher salt. Cook vegetable until slightly caramelized (around 10 minutes).
Afterwards, add the spices and garlic and cook for another 30 to 60 seconds or until very fragrant. Then add the tomatoes plus another large pinch of kosher salt and bring to a simmer. Cook for about 20 minutes, stirring every couple minutes to ensure the bottom does burn.
Add the vinegar, honey and Worcestershire sauce and mix to combine.
Then using a spoon, make small divots in the tomatoes to nestle the eggs into so they don't spread everywhere. Drop the eggs into the divots and cook for another 5 - 8 minutes with the lid closed or until they are poached to your desired doneness.
Remove from grill and serve with bread. Enjoy!
Notes
Traditional shakshuka has a very tomato foreword taste. 6 ounces of bacon will be a slight undertone of bacon and 12 ounces will be more bacon forward. I'll leave it up to you where you want it to be.