Greek Farmer's Breakfast

Preheat oven to 375°F (190°C).

Heat olive oil in a skillet or oven-safe dish over medium heat. Add chopped red onion and minced garlic and cook until softened, about 3-5 minutes.

Add drained diced tomatoes, oregano, salt, and pepper to the skillet. Simmer for 5 minutes, stirring occasionally.

Create four wells in the tomato mixture. Crack an egg into each well.

Crumble feta cheese over the tomatoes and eggs.

Transfer the skillet or dish to the preheated oven and bake for 15-20 minutes, or until the eggs are set to your liking.

While the eggs are baking, prepare sliced cucumber.

Remove from oven and let cool slightly before serving.

Serve hot with crusty bread for dipping and sliced cucumber on the side.