Heat oil in cast iron skillet or Dutch oven over medium heat. If using ground lamb add it to the pan, cook until done then remove from pan using a slotted spoon and set aside.

In remaining oil add sliced onions and bell pepper. Sauté until onion becomes translucent, then add in minced garlic. Cook until vegetables are soft and caramelized.

Add the cooked ground lamb back to the pan. Add in spices, stir and let cook for 1 min. Add canned tomatoes and simmer for about 10 min, until it starts to thicken.

Make small indentations in the sauce to prepare space for the eggs in your pan. Crack eggs into each indentation and cover your pan or Dutch oven with a lid or tin foil.

Simmer covered until eggs are set and whites are full cooked. About 7-10 min.

Crumble feta on top (if using), garnish with cilantro and serve with crusty bread.