Pre-heat the oven to 400. Heat the oil olive in a large oven-safe skillet over medium-high heat. Add the onions and sauté just translucent, about 4 minutes.
Add the garlic and sauté for 30 seconds, then add all of the bell peppers. Cook until peppers are soft, about 4 minutes.
Add the spices and the crushed tomatoes to the pan with 1/4 cup water and cook for about 5 minutes until sauce begins to thicken.
Stir the chickpeas into the pan.
Create 6 holes in the tomato mixture and crack an egg into each.
Transfer the mixture to the oven and bake until eggs are set, about 8 to 10 minutes.
Top with fresh parsley, feta and lemon zest before serving with bread or pita.