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First, heat a cast iron skillet with a drizzle of olive oil. Saute your meatballs until the surfaces are a deep golden brown.
Then, carefully pour your tomato sauce into the skillet, turning the stove heat to medium-low. If it's too chunky, add water in ¼-cup increments until you have a stew-like consistency.
Once the tomato sauce comes to a simmer, use a wooden spoon to create some pockets between the meatballs for your eggs. Crack the eggs one by one into the sauce, and baste the whites with the spoon. Once the whites begin to cook through, sprinkle the skillet with feta and parmesan cheese. Simmer until the eggs are cooked through to the consistency you prefer — I like the yolks runny, but you might want them stiff.
Sprinkle with fresh basil, season with salt and pepper, and enjoy.