1. Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet with olive oil.
2. Scatter the crumbled feta evenly across the bottom of the dish. If you’re adding cherry tomatoes, sprinkle them around now for a burst of color and flavor.
3. Drizzle the olive oil over the feta and tomatoes, then sprinkle dried oregano, garlic powder (if using), salt, and pepper over the top.
4. Carefully crack the eggs one by one over the feta, spacing them so the yolks don’t touch. If you’re worried about breaking yolks, crack eggs into a small bowl first, then gently slide them in.
5. Place the dish in the oven and bake for 12-15 minutes, or until the whites are set but the yolks are still slightly runny. If you prefer fully cooked yolks, bake a few minutes longer—just keep an eye on it.
6. Remove from the oven and let it rest for a couple of minutes. Garnish with fresh parsley or basil before serving.

From my experience, the key is watching the eggs closely toward the end. I’ve learned this the hard way—burnt whites and dry yolks are not what you want when you’re craving comforting breakfast vibes. Also, baking the feta first for a few minutes before adding eggs can give a slightly caramelized edge if you want to experiment.