Step 1: Preheat your oven to 400°F (200°C).
Step 2: In an oven-safe skillet (like a 9-inch cast iron) or a small baking dish, add the cherry tomatoes. Drizzle with 2 tablespoons of extra virgin olive oil, dried oregano, a pinch of salt, and black pepper. Toss gently to coat.
Step 3: Nestle the block of feta cheese into the center of the tomatoes.
Step 4: Bake for 10-12 minutes, or until the feta is soft and slightly golden, and the tomatoes have started to burst.
Step 5: Carefully remove the skillet from the oven. Using a spoon, gently push the tomatoes and feta aside to create two wells for the eggs.
Step 6: Crack one egg into each well. Season the eggs with a tiny pinch of salt and pepper. If using, add a pinch of red pepper flakes now.
Step 7: Return the skillet to the oven and bake for another 8-12 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness (8-9 minutes for runny yolks, 10-12 minutes for firmer).
Step 8: Remove from the oven, drizzle with the remaining 1 tablespoon of olive oil, and garnish generously with fresh chopped parsley. Serve immediately with warm pita bread or crusty bread.