Preheat your oven to 450°F. Place the grape tomatoes on a rimmed baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with smoked paprika, along with 1/2 teaspoon each of salt and black pepper. Toss everything together to coat well. Roast in the oven for about 8 minutes, or until the tomatoes soften and begin to burst, releasing their juices.

While the tomatoes roast, crush the coriander and cumin seeds using a mortar and pestle until they are coarsely ground. This will help release their natural oils and boost their aroma and flavor.

Once the tomatoes are ready, scatter the crumbled feta evenly over the top. Use the back of a spoon to create 8 shallow wells among the tomato mixture—each will hold one egg. Sprinkle the ground spices over the entire surface. Return the baking sheet to the oven for 2 to 3 minutes, just enough time for the cheese to soften and slightly melt.

Carefully crack one egg into each prepared well. Slide the sheet back into the oven and bake for an additional 3 to 5 minutes, or until the egg whites are just set and the yolks are still slightly runny. Remove from the oven and sprinkle with the chopped basil for a fresh finishing touch.

Meanwhile, in a large mixing bowl, whisk together the lemon juice and remaining tablespoon of olive oil. Season with 1/4 teaspoon each of salt and pepper. Add the mixed greens and toss gently until evenly coated.

Serve the baked eggs warm, accompanied by the fresh salad and toasted slices of country bread for scooping and savoring every bite.