Preheat oven to 400 degrees F. If using ramekins, divide the tomatoes, 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 the olive oil over the feta and vegetables. In a small bowl, stir together the dried oregano, salt, thyme, black pepper, and red pepper flakes, then sprinkle the mixture evenly over the dish.

Place the dishes in the oven (use a baking sheet for ramekins) and bake for 25 minutes until the tomatoes have burst and the feta is soft.

Remove from the oven and stir the mixture thoroughly so the melted feta is evenly mixed with the roasted 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 until the egg whites are set.

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