Tear half of one pita into pieces and place in a food processor; cut the remaining pitas into wedges for serving and keep warm in a low oven if desired.
Add the drained whole peeled tomatoes and 12 ounces (1 1/2 cups) of the drained roasted red peppers to the food processor with the pita pieces and process until smooth, about 1–2 minutes.
Chop the remaining reserved roasted red peppers into 1/4-inch pieces and set aside.
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the minced garlic and chopped jalapeños and cook, stirring, until softened, about 1–2 minutes.
Stir in the harissa paste, tomato paste, coriander, smoked paprika, cumin, and salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper is suggested). Cook, stirring, until the spices darken and become fragrant, about 1–2 minutes.
Carefully add the tomato–pepper puree from the food processor and the reserved chopped roasted peppers to the skillet, bring to a simmer, then reduce heat to low and simmer until thickened, about 10–12 minutes, stirring occasionally.
Remove the skillet from the heat and use the back of a spoon to make six shallow indentations in the sauce. Crack each egg into a small bowl, then gently pour one egg into each indentation.
Spoon some sauce over the egg whites, return the skillet to low heat, cover, and cook until the whites are set and yolks are still soft, about 4–5 minutes.
Remove from heat and garnish with chopped cilantro, crumbled feta, and optional Kalamata olives and zhoug. Serve immediately with warm pita wedges.
