Preheat the oven to 450°F (230°C).

Place the tomatoes on a rimmed baking sheet. Toss with 1 tablespoon olive oil, smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Roast for about 8 minutes until the tomatoes soften and release their juices.

While the tomatoes roast, crush the coriander and cumin seeds using a mortar and pestle until coarsely ground.

Remove the baking sheet from the oven and sprinkle the roasted tomatoes evenly with the feta cheese.

Using the back of a spoon, create eight small wells among the tomatoes.

Sprinkle the crushed spices over the tomatoes and feta.

Bake for another 2–3 minutes until the feta begins to soften.

Crack one egg into each well and return to the oven.

Bake for 3–5 minutes until the egg whites are set while the yolks remain slightly runny.

Sprinkle with chopped basil before serving. This Baked Eggs with Feta recipe is best enjoyed immediately.

Whisk together the remaining olive oil with lemon juice, then toss with mixed greens and season lightly with salt and pepper.

Serve the baked eggs with toasted country bread and the dressed greens.