Preheat the Oven

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

Prepare the Vegetables and Feta

1. For Individual Servings: Divide the cherry tomatoes, diced bell pepper, red onion, minced garlic, and crumbled feta cheese evenly among four oven-safe ramekins. Drizzle each with 1 tablespoon of olive oil.
2. For a Single Dish: In a large baking dish, combine the cherry tomatoes, bell pepper, red onion, and garlic. Place the feta cheese in the center and drizzle the entire mixture with 4 tablespoons of olive oil.

Season the Mixture

1. In a small bowl, mix together the dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Sprinkle this seasoning blend evenly over the vegetables and feta.

Bake the Vegetables and Feta

1. Place the ramekins on a baking sheet or the baking dish directly into the preheated oven. Bake for 25 minutes, until the tomatoes have burst, and the feta is soft and slightly golden.

Add Spinach and Eggs

1. Remove the dish(es) from the oven and stir gently to combine the melted feta with the roasted vegetables. Add the chopped baby spinach and mix until evenly distributed.
2. Create a small well in the center of each ramekin or four wells in the large baking dish. Crack an egg into each well.

Bake the Eggs

1. Return the dish(es) to the oven and bake for an additional 10 minutes, or until the egg whites are set, and the yolks reach your desired level of doneness.

Garnish and Serve

1. Remove from the oven and sprinkle with chopped fresh basil or chives, if desired. Serve warm with crusty baguette, toast, or pita for dipping.