Preheat your oven to 400 degrees F (200 degrees C).

If using ramekins, divide the tomatoes, diced bell pepper, red onion, garlic, and feta cheese between 4 oven-safe dishes. If using one large dish, combine the vegetables and place the feta block in the center. Drizzle with olive oil.

In a small bowl, stir together the oregano, salt, thyme, black pepper, and red pepper flakes. Sprinkle this mixture evenly over the feta and vegetables.

Place the dishes on a baking sheet and bake for 25 minutes until the tomatoes have burst and the feta is softened.

Remove from the oven and stir the mixture to combine the melted feta with the vegetables. Stir in the chopped baby spinach until it begins to wilt.

Create a well in the center of each ramekin (or four wells in a large dish) and crack an egg into each space.

Return to the oven and bake for an additional 10 minutes, or until the egg whites are set but the yolks remain to your desired level of doneness.

Garnish with fresh herbs and serve immediately with crusty bread or pita for dipping.