Shakshuka with Feta

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3 tablespoons good olive oil

1 1/2 cups chopped yellow onion (1 large) 

2 cups chopped fennel bulb, top and core removed (1 medium) 

1 Holland orange bell pepper, seeded and 1/2-inch diced 

1 poblano pepper, seeded and 1/2-inch diced (about 1/2 cup) 

1 jalapeno pepper, seeded and minced (about 1/4 cup) 

1 tablespoon minced garlic (3 cloves) 

1 teaspoon smoked Spanish paprika 

1 (28-ounce) can diced tomatoes and juices, such as San Marzano 

1/2 cup strained or pureed tomatoes, such as Pomì 

Kosher salt and freshly ground black pepper 

6 extra-large eggs 

5 ounces feta, crumbled 

2 tablespoons roughly chopped fresh parsley 

Whole-wheat pita bread, toasted, for serving