Step 1: Preheat your oven to 400°F (200°C). This ensures the vegetables roast properly and the eggs set just right.

Step 2: In your ramekins or baking dish, add chopped cherry tomatoes, diced red onion, minced garlic, and bell pepper. Crumble or slice in your feta.

Step 3: Drizzle generously with olive oil, then sprinkle in oregano, thyme, salt, pepper, and red pepper flakes. Give everything a gentle stir.

Step 4: Place ramekins or your baking dish on a baking sheet and roast for about 20–25 minutes. You’re looking for the tomatoes to blister and the feta to soften.

Step 5: Once the veggies are nicely roasted, take the dish out and stir in the baby spinach. It’ll wilt instantly from the residual heat.

Step 6: Make a little space in the middle of the dish or each ramekin and crack in your eggs. Be careful not to break the yolks.

Step 7: Return to the oven and bake another 8–10 minutes, depending on how you like your eggs. For set whites and runny yolks, check around the 9-minute mark.

Step 8: Remove from the oven and let it rest for a minute or two. Sprinkle with fresh herbs, chives, or a dusting of chili flakes for added heat.

Step 9: Serve hot with crusty bread or toasted pita to scoop up all that savory goodness.