1. Preheat your oven to 400°F (200°C). Choose an oven-safe dish, about 9×13 inches or similar size.

2. Place the block of feta cheese directly in the center of the baking dish. Surround the feta with the cherry tomatoes, hugging the cheese.

3. Drizzle everything generously with olive oil. Sprinkle garlic powder, dried oregano, and red pepper flakes (if using) over the feta and tomatoes. Season with a pinch of salt and a grind of black pepper. Remember, feta is salty, so go easy on additional salt at this stage.

4. Transfer the baking dish to your preheated oven. Bake for 15 to 20 minutes, until the feta is soft and slightly golden, and the tomatoes burst and release their juices.

5. Carefully remove the dish from the oven. Using a spoon or spatula, gently mash some of the tomatoes into the softened feta to create a creamy, flavorful base. Leave some tomato chunks for texture.

6. Create wells for the eggs: make 4 to 6 indentations in the feta and tomato mixture. Crack one egg into each well, being careful not to break the yolks.

7. Return the dish to the oven. Continue baking for another 8 to 12 minutes, depending on how you like your eggs. For runny yolks, bake for less time; for firmer yolks, bake longer. Watch them closely.

8. Once the eggs reach your desired doneness, remove the dish from the oven. Garnish immediately with fresh chopped parsley or basil. Add a final sprinkle of black pepper. Serve hot.