In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped jalapeño peppers, sautéing until fragrant, about 2 minutes.
Stir in the roasted red peppers, coriander, smoked paprika, cumin, and red harissa paste. Cook for another 5 minutes, allowing the flavors to meld together.
Add the drained whole peeled tomatoes and tomato paste to the skillet, breaking up the tomatoes with a spoon. Season with salt and freshly ground black pepper to taste. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
Using a spoon, make small wells in the sauce and crack an egg into each well. Cover the skillet and let the eggs cook for about 5-7 minutes, or until the whites are set, but the yolks are still runny.
Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle the shakshuka with coarsely chopped cilantro and crumbled feta cheese. Serve immediately with warm pita bread for dipping.
