Prepare Oven and Dishes: Set your oven to preheat at 390°F (199°C). If you are using individual oven-safe dishes (ramekins should hold at least 10 ounces), distribute the halved tomatoes, diced bell pepper, minced red onion, and minced garlic equally among 3 dishes. If using a single, larger oven-proof dish (approximately 7x7 inch or a small rectangular baker is suitable), combine these vegetables directly in it.

Add Feta and Oil: Crumble the feta cheese over the vegetables in each dish (or place it centrally if using one large dish). Drizzle 1 tablespoon of olive oil evenly over the contents of each dish.

Season the Base: In a small mixing bowl, whisk together the dried oregano, sea salt, dried thyme, ground black pepper, red pepper flakes, and smoked paprika. Sprinkle this seasoning mixture uniformly over the feta and vegetables in each dish.

First Bake: Arrange the ramekins on a baking sheet for easier handling and place them in the preheated oven (or place the single baking dish directly in the oven). Bake for 28-33 minutes, or until the vegetables are tender and the feta is softened.

Incorporate Spinach and Olives: Carefully remove the dishes from the oven. Gently stir the contents of each dish to meld the softened feta with the roasted vegetables. Mix in the chopped baby spinach and the chopped Kalamata olives until the spinach begins to wilt.

Create Nests and Add Eggs: Using the back of a spoon, form a depression in the center of the mixture in each ramekin (or create three distinct wells if using a single baking dish). Crack one egg into each well.

Second Bake: Return the dishes to the oven. Continue to bake for an additional 10-12 minutes, or until the egg whites are set but the yolks are still runny, or cooked to your preference.

Serve: Carefully take the dishes out of the oven. If desired, garnish with freshly chopped basil. Serve immediately with warm crusty bread, toasted pita, or a side of your choice for dipping.