Preheat the oven to 375 degrees F. If you don’t have an oven-proof skillet, you’ll need one with a lid so you can cook the eggs on the stove.
Heat the ghee in a large cast iron skillet over medium high heat until hot, but not smoking. Bloom the spices by cooking them in the ghee until they are fragrant, being careful not to scorch the ghee (It can happen quickly). and using enough ghee so it’s not a thick paste.
Add the onion, garlic, and bell peppers; cook stirring occasionally for about 5 minutes, until the vegetables are tender.
Stir in the tomato paste and the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes.
Using the back of a spoon, make 4 wells in the vegetable sauce, 1 to 2 inches apart. Crack an egg into each well. If it helps, you can break them into a small bowl or cup first to keep the yolk from breaking.
Put the skillet to the oven and bake until the egg whites are just set, about 10 minutes. Don’t overcook or they’ll be rubbery. If you need to cook the eggs on the stove-top, reduce the heat to simmer; cover the skillet and cook 6-8 minutes until the whites are set.
Garnish with parsley and feta (if using). Serve immediately.
You can use 4-6 eggs depending on the size of your skillet and how many people you’re serving.