Preheat your oven to 400°F (≈ 200°C).

If making individual servings, divide the tomatoes, red bell pepper, onion, garlic, and feta among 4 ramekins. Drizzle about 1 Tbsp olive oil over each dish. If using one large baking dish (8×8 or 9×11), combine tomatoes, bell pepper, onion, and garlic; place the feta in the center; drizzle olive oil over everything.

In a small bowl, mix dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle this spice mix evenly over the veggies and feta.

Place your dish(es) on a baking sheet (for ease of handling), and bake for about 25 minutes. The vegetables should be soft, and the feta should begin to soften and meld with them.

Remove from oven momentarily. Stir everything so the feta is blended into the veggies, then stir in the chopped baby spinach until it’s evenly mixed.

Make wells for eggs: either one well per ramekin, or four wells in the larger dish. Crack one egg into each well.

Return to oven and bake for another 10 minutes (or until egg whites are set but yolks are still slightly runny, or to your preferred doneness).

Once done, top with fresh herbs like basil or chives if you like.

Serve hot, with crusty baguette, toast, or pita for dipping.