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

Ingredients

• 4 (8-inch) pita breads, divided
• 1 (28-ounce) can whole peeled tomatoes, drained
• 3 cups jarred roasted red peppers, divided
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, sliced thin
• 1 tablespoon tomato paste
• 2 teaspoons ground coriander
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon table salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 8 large eggs
• 1/2 cup coarsely chopped fresh cilantro leaves and stems
• 1 ounce feta cheese, crumbled (¼ cup)
• 1/4 cup pitted kalamata olives, sliced