Preheat your oven to 400°F (200°C).

If using individual ramekins, evenly divide the tomatoes, diced bell pepper, red onion, minced garlic, and feta cheese among the four oven-safe dishes. Drizzle 1 tablespoon of olive oil over each. If using one large baking dish, combine the tomatoes, bell pepper, red onion, and garlic together, then place the feta cheese in the center. Drizzle all 4 tablespoons of olive oil evenly over the ingredients in the dish.

In a small bowl, combine the dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Stir well to blend the spices thoroughly.

Sprinkle the mixed spices evenly over the feta and vegetables.

Place the ramekins on a baking sheet or put the baking dish directly into the preheated oven. Bake for 25 minutes.

Remove the dish(es) from the oven and gently stir the ingredients so the feta cheese is incorporated evenly with the roasted vegetables. Add the chopped baby spinach and stir until well combined.

Make a well in the center of each ramekin or create four wells in the large baking dish. Crack one egg into each well carefully without breaking the yolk.

Return the dishes to the oven and bake for an additional 10 minutes, or until the eggs are cooked to your preferred doneness.

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