Preheat your oven to 200°C (180°C fan/Gas Mark 6). Find a suitable baking dish, roughly 9x13 inches, that can comfortably hold all your ingredients without overcrowding.

In the baking dish, combine the halved cherry tomatoes, thinly sliced red onion, and minced garlic. Drizzle generously with 30ml of the olive oil. Sprinkle over the dried oregano, red chilli flakes, and a good grind of black pepper. Toss everything together right in the dish until the vegetables are glistening and evenly coated. You'll notice the sweet, earthy scent of the oregano and garlic already beginning to mingle.

Create a space in the centre of the vegetable mixture for your feta. Place the block of feta cheese directly into this cleared area. Drizzle the remaining 30ml of olive oil over the feta.

Bake the feta and vegetable mixture for 15-20 minutes. You’ll know it’s ready when the tomatoes have softened, some have burst open, and the feta has started to become wonderfully soft and slightly golden at the edges, emitting a rich, savoury aroma. The vegetables will look slightly shrivelled and glossy.

Carefully remove the dish from the oven. Using the back of a spoon, gently create four indentations in the soft feta and vegetable mixture – these will be nests for your eggs. Crack one egg into each indentation.

Return the dish to the oven and bake for another 8-12 minutes, or until the egg whites are set and opaque, and the yolks are still wonderfully runny (or cooked to your preferred firmness). Keep an eye on them; the whites should be milky white, and the yolks a vibrant yellow, shimmering softly.

Once cooked, remove the dish from the oven. Garnish immediately with the freshly chopped parsley. The vibrant green against the red and white is visually stunning.

Serve directly from the baking dish with plenty of crusty bread or warm pittas for dipping into that glorious, cheesy, yolky sauce. The warm, comforting smell will invite everyone to the table straight away!