Preheat your oven to 400°F (200°C). Place the block of feta in the center of your ovenproof dish, then scatter halved cherry tomatoes around it. Drizzle everything with a little olive oil and season with salt and pepper. Pop it into the oven and bake for about 10 minutes until the feta begins to soften and the tomatoes start to burst.
While the feta and tomatoes bake, whisk the eggs in a small bowl until well combined, and set aside. Mince the garlic if using for extra flavor.
Remove the baking dish from the oven once the feta is bubbling and slightly golden around the edges. Carefully make four small wells in the feta and tomato mixture using a spoon or spatula.
Pour the beaten eggs gently into each well, keeping the eggs centered and avoiding overflow. If you like, add the minced garlic over the eggs for extra aroma.
Return the dish to the oven and bake for another 8–10 minutes, or until the eggs are just set and the mixture is bubbling. Watch for a nice golden top and firm but creamy eggs.
Once done, remove the dish from the oven and give it a final sprinkle of salt and freshly ground pepper if needed. Let it sit for a minute or two—this makes scooping easier and allows flavors to settle.
Serve hot, scooping up the creamy feta, soft eggs, and roasted tomatoes with crusty bread or your favorite toast. Enjoy the rich, savory bites with the aroma of baked feta lingering in the air.
