Toss the red bliss potatoes with the first listed olive oil, salt and pepper. Spread on sheet pan and roast at 375 degrees until fork tender.
Heat second listed olive oil in a large oven-safe skillet over medium. Cook onions and bell peppers until translucent.
Stir in cumin, paprika, garlic and black pepper. Cook until fragrant. Add the roasted potatoes and chickpeas. Stir in the crushed tomatoes. Reduce heat to low and simmer for 20-30 minutes. Stir in parsley.
To make 4 separate servings, separate the sauce into 4 smaller skillets or baking dishes. If serving from one pan, skip this step.
Use the back of a spoon to make wells in the sauce for the eggs. Crack 2 eggs into each small baking dish (or 8 eggs into the large baking dish). Bake in a 375 degree oven until eggs are set but yolks are still runny, about 8-10 minutes.
Cut the pita into 6 pieces, toast lightly if desired, and serve 2 pieces per person to dip in the dish.