Step 1

Cut enough pita bread into ½-inch pieces to equal ½ cup (about one-third of 1 pita bread). Cut remaining pita breads into wedges for serving. Process pita pieces, tomatoes, and half of red peppers in blender until smooth, 1 to 2 minutes. Cut remaining red peppers into ¼-inch pieces and set aside.

Step 2

Heat oil in 12-inch skillet over medium heat until shimmering. Add garlic and cook, stirring occasionally, until golden, 1 to 2 minutes. Add tomato paste, coriander, paprika, cumin, salt, pepper, and cayenne and cook, stirring constantly, until rust-colored and fragrant, 1 to 2 minutes. Stir in tomato–red pepper puree and reserved red peppers (mixture may sputter) and bring to simmer. Reduce heat to maintain simmer; cook, stirring occasionally, until slightly thickened (spatula will leave trail that slowly fills in behind it, but sauce will still slosh when skillet is shaken), 10 to 12 minutes.

Step 3

Remove skillet from heat. Using back of spoon, make 8 shallow dime-size indentations in sauce (7 around perimeter and 1 in center). Crack 1 egg into small bowl and pour into 1 indentation (it will hold yolk in place but not fully contain egg). Repeat with remaining 7 eggs. Spoon sauce over edges of egg whites so that whites are partially covered and yolks are exposed.

Step 4

Bring to simmer over medium heat (there should be small bubbles across entire surface). Reduce heat to maintain simmer. Cover and cook until yolks film over, 4 to 5 minutes. Continue to cook, covered, until whites are softly but uniformly set (if skillet is shaken lightly, each egg should jiggle as a single unit), 1 to 2 minutes longer. Off heat, sprinkle with cilantro, feta, and olives. Serve immediately, passing pita wedges separately.