2 to 3 tablespoons olive oil
1/2 small yellow onion, chopped
2 cloves garlic, crushed then minced
1 red bell pepper, cored and sliced into thin strips
1 yellow bell pepper, cored and sliced into thin strips
1 Anaheim or 1 jalapeño chile, cored and sliced into thin strips
1/2 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon table salt
1 14-ounce can crushed tomatoes, fire-roasted if you can get them
6 eggs
1/2 cup feta cheese, crumbled
2 teaspoons (or more to taste) za’atar
1 to 2 tablespoons chopped flat-leaf parsley (optional), to garnish
6 small or 4 large pitas