1. Preheat the oven
Preheat oven to 400°F (200°C).

2. Prepare the vegetables and feta
If using ramekins, divide the cherry tomatoes, bell pepper, red onion, garlic, and feta evenly among four oven-safe ramekins.

If using a large baking dish, combine the tomatoes, bell pepper, red onion, and garlic in an 8×8 or 9×11-inch baking dish and place the block of feta in the center.

3. Add olive oil and seasoning
Drizzle olive oil over the vegetables and feta.

In a small bowl, mix oregano, salt, thyme, black pepper, and red pepper flakes. Sprinkle evenly over the dish.

4. Bake the vegetables and feta
Bake for 25 minutes until the tomatoes burst and the feta becomes soft and slightly golden.

5. Stir and add spinach
Remove from the oven and gently stir to break up the feta and mix it with the roasted vegetables. Stir in the chopped spinach until slightly wilted.

6. Add the eggs
Create four small wells in the mixture and crack one egg into each well.

7. Bake again
Return to the oven and bake for about 10 minutes, or until the egg whites are set and the yolks reach your preferred doneness.

8. Garnish and serve
Top with fresh herbs and serve warm with crusty bread or pita for dipping.