Change up the vegetables with the season; instead of cauliflower try asparagus, zucchini or butternut squash, for example.
Heat the vegetable oil in a large skillet with the mustard seeds over medium heat. Let them roast until they pop, and then add the other ground spices. Let them roast briefly, until fragrant.
Add the cauliflower and toss with the roasted spices. Add a pinch of salt, a splash of water, and keep tossing while they cook. Add water as needed to keep the cauliflower steaming and the spices not burning.
When the cauliflower is about halfway cooked, add the ground beef with another pinch of salt. Break the beef up and mix it into the cauliflower and spices.
When the ground beef is all broken up and is sizzling, add the sliced pepper and onion. Mix it in and add another pinch of salt. Continue cooking until all of the pink is gone from the beef and it has browned.
Make spaces in the ground beef to add the eggs. Either crack an entire egg into each hole, or just divide the whisked eggs between the holes. Add a tiny pinch of salt to each hole filled with eggs.
Turn the heat to medium low and let the eggs cook, stirring occasionally. When the eggs are mostly set, add the harissa and pomegranate molasses. Stir them in.
When the eggs have finished cooking, add the juice of one lime or lemon, stir, and taste for additional salt.
Serve hot, garnished with chopped cilantro, fresh pomegranate arils, more harissa to drizzle, and lime or lemon wedges.