In a large skillet, heat the ghee over medium-high heat.
Add the sliced onion and cook for 5 to 8 minutes, stirring occasionally, until softened and lightly browned.
Add the minced garlic, sliced green pepper, and cubed zucchini.
Cook for 2 minutes, stirring to combine.
Stir in the chopped tomatoes, cumin, paprika, coriander, cayenne pepper, salt, and black pepper.
Bring the mixture to a simmer and cook for about 5 minutes, or until the vegetables are tender.
Add the fresh spinach to the skillet and stir until it has just wilted, about 1 minute.
Using a spoon or spatula, create 4 small wells in the vegetable mixture. Carefully crack one egg into each well.
Reduce the heat to low, and cook until the egg whites are set and opaque but the yolks are still runny, about 5-7 minutes. For firmer yolks, cover the skillet with a lid.
Remove from the heat.
Garnish with fresh cilantro or parsley. If desired, top with crumbled feta and sliced avocado.
Serve immediately.
Adjust the heat by increasing or decreasing the amount of cayenne pepper. For a smokier flavor, try using smoked paprika instead of sweet paprika.
Don't overcrowd the pan. Use a 10 or 12-inch skillet to ensure there is enough room for the vegetables to cook evenly and for the eggs to have their own space.
