Eggs in Spicy Tomato and Roasted Red Pepper Sauce for Two (Shakshuka) | America's Test Kitchen

Ingredients

• 2 (8-inch) pita breads, divided
• 1 (14-ounce) can whole peeled tomatoes, drained
• 1 1/2 cups jarred roasted red peppers, drained
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, sliced thin
• 1 1/2 teaspoons tomato paste
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon table salt
• 1/8 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 4 large eggs
• 1/4 cup coarsely chopped fresh cilantro leaves and stems
• 2 tablespoons crumbled feta cheese
• 2 tablespoons pitted kalamata olives, sliced