Baked Eggs with Halloumi, Tomatoes, and Herbs

Preheat oven to 375°F (190°C).

Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant.

Add 1 pint of halved cherry tomatoes, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of red pepper flakes (if using) to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and burst.

Stir in 4 ounces of diced halloumi cheese and cook for 2 minutes, allowing it to slightly warm through.

Create four small wells in the tomato mixture and carefully crack 1 large egg into each well. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the egg whites are set and the yolks are still slightly runny (or cooked to your preference).

Remove from oven, garnish with 2 tablespoons of chopped fresh parsley, and serve immediately.