Here is the base recipe. For the beef version I use the same amounts of the dry spices when browning the ground beef. I reserve the ground beef in a bowl and use the fat left in the pan instead of the oil to do the recipe. Then I add the beef back for the 20 minute simmer

Edit, I buy Indian coriander seeds at the international market. They are fatter and smell like Trix cereal. Super fruity. I grind it in a spice grinder as I need it.

Shakshuka.
2 Tablespoons extra virgin olive oil.
1 medium yellow onion chopped.
1 red pepper chopped.
4 garlic cloves, chopped.
1 teaspoon ground coriander.
2 teaspoons sweet paprika.
1 teaspoon ground cumin.
1 teaspoon chili powder.
1 Pinch red pepper flakes
Salt and pepper.
1 28-ounce can whole peeled tomatoes.
5 large eggs.
cup chopped fresh parsley leaves.
cup chopped cilantro leaves.
! Serve with crusty bread.

• Saute the onions and pepper on medium heat until translucent and maybe even a little browned
• Stir in the garlic and spices for 30 seconds
• Deglaze with the juice from the canned tomatoes
• Add the tomatoes and beat them up with a wooden spoon to break them down into smaller chunks
• Reduce heat to simmer and put the lid on.
• Simmer for 15 minutes
• Make a well for each egg and place an egg in each.
• Adjust heat to medium low.
• Put the lid back on and cook for 5 minutes
• Serve.