Ingredients

• 1 globe eggplant, trimmed and cut into 1-inch cubes (about 5 cups)

• 4 cups water

• 1/4 cup plus 2 teaspoons kosher salt, divided, plus more to taste

• 3 tablespoons olive oil, divided

• 3/4 cup sliced red sweet mini peppers

• 3/4 cup sliced red onion

• 1 tablespoon thinly sliced garlic cloves (about 3 garlic cloves)

• 2 tablespoons spicy harissa (such as Mina)

• 2 teaspoons smoked paprika, plus more for sprinkling

• 2 teaspoons granulated sugar

• 1 teaspoon ground cumin

• 1 (28-ounce) can peeled whole plum tomatoes, undrained and roughly crushed by hand

• 4 large eggs

• 1 1/2 ounces feta cheese, crumbled (1/4 cup)

• Fresh cilantro leaves, for garnish

• Warm pita bread, for serving