Preheat the tagine over medium high heat. Add the olive oil along with the chopped onion and peppers. Saute until tender, about 5 minutes.
Add the ground lamb to the tagine. Use a wooden spoon to break up the lamb as it cooks. Stir in the turmeric, garam masala, paprika, ginger and garlic. Cook the lamb for 10-15 minutes, until just no longer pink. Cover with the lid, stirring occasionally. Season with salt and pepper, to taste.
Stir in the lemon juice and saffron. Cover and continue to cook, stirring every few minutes, until fragrant. Remove the lid and sprinkle on the feta cheese. Use the back of the wooden spoon to create divots in the meat. Crack eggs into each divot. Cover again with the lid and cook until the eggs reach your desired doneness, about 3-5 minutes. Garnish with remaining feta and a sprinkle of cilantro. Serve hot with a side of pita and enjoy!