This is what you need:
700 gms mince meat
1 and half kilo fresh tomatoes
1 small onion, chopped
3 cloves garlic and a small piece ginger, both chopped
5 eggs or more or less
1 full tsp salt
1 heaped tsp black pepper
1/2 ground coriander
1- fry the onions, to a light golden and add the mince meat to it. Fry, on medium heat, till it has the 'bhuna' colour
2- meanwhile, halve the tomatoes and remove seeds as much as you can, without harming the insides. Grate the halves on the largest side of the grater. Dont lose the juice!!
3- add ginger garlic and the other spices to the mince and mix in...
... pour over the tomatoes plus juice, reduce heat and let it simmer for about 15 minutes on low heat
4- you want a thick, cooked down sauce, yet not too dry. The slow and long cooking will give u a great flavour. Break the eggs over it, swirling a bit with a fork.
5- cover with foil and fit a lid. Reduce heat to lowest heat...
... and let the eggs cook. This should take 10 to 12 minutes. You want them to be cooked yet still slightly soft
6- Shakshooka is best eaten with khubuz - but even white rice is great. Do give it a try..
Ok, so the picture doesnt show the tomato sauce, which was there abundantly...but never mind the picture.. :)