1. Preheat oven to 400°F. Coat a 15x10-inch baking pan with nonstick cooking spray. (For bagels with small holes or for bread slices, use a 2-inch round cutter to enlarge or cut holes.) Arrange bagels, cut sides down, on prepared baking pan. Crack an egg into a glass measuring cup and pour into a bagel hole. Repeat with remaining eggs and bagel halves. Season eggs with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Top with tomatoes, olives, half of the herbs, and the feta.

2. Bake 10 to 12 minutes or until bagels are toasted and eggs are desired doneness. Let stand 5 minutes before serving. Top with remaining herbs. Serves 8.

Italian Sheet-Pan Eggs-In-Holes:

Prepare as above except substitute Asiago cheese-flavored bagels for the bread, substitute roasted red bell peppers for the olives, use basil and oregano for the herbs, and use finely shredded Parmesan cheese in place of feta cheese.

Tips

For a runnier yolk, check at 10 minutes, for a jammy yolk, bake 12 minutes.