Instructions:
- Preheat the oven to 400°F (200°C).
- Place the block of feta directly in the centre of a 10-inch or 12-inch oven-safe skillet (cast iron is ideal).
- Artfully arrange the halved cherry tomatoes, sliced red onion, sliced garlic, and olives around the feta block.
- Drizzle the entire mixture evenly with the olive oil. Sprinkle generously with dried oregano, red pepper flakes (if using), and freshly ground black pepper.
- Place the skillet in the preheated oven and bake for 15 minutes to soften the tomatoes and begin melting the feta.
- Carefully remove the skillet. Using the back of a spoon, gently create four small wells or divots in the tomato/feta mixture, one for each egg.
- Crack one egg into each well, ensuring the yolks remain intact.
- Return the skillet to the oven and bake for an additional 5–10 minutes, or until the egg whites are completely set but the yolks are still runny.
- Carefully remove the hot skillet from the oven. Let it rest for 2 minutes. Garnish liberally with fresh parsley and a final grind of black pepper.
- Serve immediately, ideally bringing the entire skillet to the table with crusty bread for dipping.