Preheat your oven to 200°C (390°F). Lightly grease your ovenproof skillet with a teaspoon of olive oil so the feta and eggs won't stick.
Crack the eggs gently into the skillet, placing them apart to prevent overcrowding. Season each egg lightly with black pepper and a pinch of salt if desired.
Scatter the crumbled feta cheese evenly over and around the eggs, aiming for a generous layer that will melt into a creamy sauce.
Add the halved cherry tomatoes around the feta and eggs for pops of color and sweet bursts of flavor.
Drizzle the remaining teaspoon of olive oil over everything for richness and a glossy finish. Optionally, sprinkle with dried oregano or herbs for extra aroma.
Place the skillet in the preheated oven and bake for about 12–15 minutes. Keep an eye on it; the whites should set while the yolks remain runny.
Check the dish at around 12 minutes: the feta should be golden and bubbling at the edges, and the egg whites fully opaque. If needed, bake for another 2 minutes for desired doneness.
Remove the skillet from the oven and let it rest for 1–2 minutes; the residual heat will finish cooking the yolks slightly and meld the flavors.
Sprinkle fresh chopped herbs and squeeze lemon juice over the top for a bright, fresh finish.
Serve directly from the skillet with crusty bread or toast, scooping up the bubbling feta and runny yolks for a warm, comforting breakfast.
