Step 1

Heat oven to 450°F. On rimmed baking sheet, toss tomatoes with 1 tablespoon oil, smoked paprika, and 1/2 teaspoon each salt and pepper. Roast until tomatoes start to release liquid and break down, 8 minutes.

Step 2

Meanwhile, using mortar and pestle, crush coriander and cumin seeds until coarsely ground.

Step 3

When tomatoes are ready, sprinkle evenly with feta. Using back of spoon, create 8 wells (1 for each egg) in tomatoes, then sprinkle with ground coriander and cumin seeds. Bake until cheese is slightly melted, 2 to 3 minutes. Crack 1 egg into each well and bake until egg whites are just set, 3 to 5 minutes more. Sprinkle with basil.

Step 4

Meanwhile, in large bowl, whisk lemon juice with remaining Tbsp oil. Add greens and 1/4 teaspoon each salt and pepper and toss to coat. Serve alongside baked eggs with toast.