Preheat your oven to 400°F (200°C).

Prepare your vegetables by dividing the cherry tomatoes, red bell pepper, red onion, and garlic among four individual oven-safe ramekins. Drizzle each with olive oil, or combine all veggies in a large baking dish with the feta cheese centered on top.

Season the mixture by combining oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes in a bowl. Sprinkle this blend generously over the feta and vegetables.

Bake for 25 minutes until the vegetables have softened and the feta turns golden brown.

Stir everything together gently, and then add the chopped baby spinach. Create wells in the mixture to nestle the eggs.

Crack the large eggs into each well. Return the dish to the oven, baking for an additional 10 minutes, or until the egg whites are firm and the yolks remain runny.

Garnish optionally with fresh herbs like basil or chives before serving.

Serve warm with crusty bread, toast, or pita.