Preheat your oven to 400°F (200°C).

Divide the cherry tomatoes, red bell pepper, red onion, and garlic evenly into 4 ramekins or combine in a large dish with the feta in the center. Drizzle with olive oil.

Mix dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes in a small bowl. Sprinkle over the feta and vegetables.

Bake for 25 minutes until vegetables are softened and feta is melting and golden around edges.

Stir the roasted vegetables and feta together, then fold in the baby spinach.

Create wells in the vegetable mixture and crack a large egg into each well.

Return to oven and bake for an additional 10 minutes until egg whites are set and yolks are still runny.

Garnish with fresh herbs and serve warm with crusty bread, pita, or toast.