Combine roasted red peppers, walnuts, onion, and garlic in a food processor and pulse until well combined.
In a nonstick skillet over medium-high heat, combine red pepper blend, molasses, tomatoes, lemon juice, cumin, cinnamon, smoked paprika, and red pepper flakes. Bring to a boil and simmer for 10 minutes to allow flavors to come together; add salt to taste.
Crack eggs into pan over sauce very gently; cover and cook for an additional 3-5 minutes, or until eggs are set.
Sprinkle with feta and parsley and serve.