Preheat your oven to 400°F (200°C) to ensure even cooking.

In your chosen ramekins or a large dish, distribute the cherry tomatoes, diced red bell pepper, sliced red onion, and minced garlic. Crumble the feta cheese atop, and drizzle olive oil over the mixture.

Combine dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes in a small bowl, then sprinkle this mixture over the vegetable and feta layer.

Bake for about 25 minutes, or until vegetables are tender and feta softens with a golden touch.

Stir in the baby spinach to wilt with the residual heat and blend with the other ingredients.

Make small wells in the mixture for the eggs, cracking each one gently into a well.

Return to the oven and bake for an additional 10 minutes until the edges are set but the yolks remain slightly runny.

Sprinkle fresh basil or chives on top for added freshness and flavor before serving.

Serve warm with crusty bread, toast, or pita for dipping.