Preheat and Prepare: Preheat your oven to 200°C (180°C fan). In a 9x13 inch (or similar size) baking dish, combine the cherry tomatoes, sliced garlic, and chopped red onion.

Season the Base: Drizzle the olive oil over the tomato mixture. Sprinkle with the dried oregano, red pepper flakes (if using), a pinch of salt, and a generous amount of black pepper. Toss everything together until the tomatoes are well-coated.

First Bake: Place the baking dish in the preheated oven and bake for 15 minutes. We're looking for the tomatoes to soften and begin to burst, creating the start of our sauce.

Add the Feta: Remove the dish from the oven. Gently push the tomatoes to the sides to create a space in the centre and place the block of feta right in the middle. Return the dish to the oven and bake for another 10 minutes. The feta should be soft and slightly golden at the edges.

Create Nests for the Eggs: Carefully take the dish out of the oven. Using the back of a spoon, press down on the feta and surrounding tomatoes to create four small wells. I find this is the best way to stop the eggs from sliding all over the place.

Add the Eggs: Crack one egg into each well. Season the eggs with a little more salt and pepper. Be careful not to break the yolks!

Final Bake: Return the dish to the oven one last time and bake for 5-7 minutes, or until the egg whites are just set but the yolks are still runny. Keep a close eye on them, as they can overcook quickly.

Garnish and Serve: Remove from the oven and let it rest for a minute or two. Scatter the fresh chopped parsley and dill over the top. Serve immediately with warm, crusty bread for dipping.