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Preheat the oven to 400°F. Position a rack in the middle so the feta and eggs cook evenly.
Place the feta block in the center of a small oven-safe baking dish. Add it first so it begins melting as soon as the oven heats.
Scatter the cherry tomatoes around the feta, drizzle with olive oil, and add the minced garlic and red pepper flakes. Season with salt and black pepper to taste.
Bake for 10 minutes at 400°F until the feta softens and the tomatoes blister. Look for bubbling melted feta and tomatoes that burst at the edges.
Remove the dish from the oven and use a spoon to create 4 wells in the feta-tomato mixture. Keep the wells deep enough so eggs hold their shape.
Crack one egg into each well and return to the oven at 400°F. Bake for 5–7 more minutes until the whites are set but the yolks are still runny.
Garnish with fresh basil or parsley and serve immediately with crusty bread. Serve right away so the yolks stay glossy.