Prepare the oven: Preheat the oven to 375°F and position a rack in the middle.
Coat ramekins with oil: Brush the bottoms and sides of 2 to 4 small ramekins or oven-safe dishes with extra virgin olive oil.
Add egg(s): Crack 1 egg in each dish, depending on the size of the dish (a 4 ½ -inch round ramekin will take 2 eggs).
Bake: Arrange the ramekins on a sheet pan and place the sheet pan on the middle rack of the heated oven. Bake for about 8 minutes or until the egg whites are just set. The yolk should still be runny, so watch closely so you don’t overcook them (remember, the egg whites will continue to set when you take them out of the oven). If you like the yolks to be on the firmer side, leave the eggs in the oven for a couple more minutes.
Garnish and serve: When the eggs are done to your liking, remove them from the oven and season with kosher salt, black pepper and, if you like a little heat, add a dash of red pepper flakes or Aleppo pepper. Garnish with the toppings of your choice (feta, fresh herbs, or small diced tomatoes). Serve immediately!