Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. In the tray, combine the spinach, tomatoes, drained chickpeas, tomato sauce, romesco sauce, peppers, oregano, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Add 1 tablespoon of water to the tray. Season with salt and pepper; stir to thoroughly combine.

Tightly cover the tray with foil and bake 20 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the foil. Stir to combine. Using a spoon, create 2 shallow wells in the tray of partially cooked base. Carefully crack an egg into each well; season with salt and pepper. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.

Meanwhile, place the pitas on a piece of foil. Drizzle with olive oil. Season with salt and pepper if desired. Stack the pitas and wrap them in the foil. Place directly onto an oven rack; warm 5 to 7 minutes, or until heated through. Remove from the oven. Serve the baked tray topped with the labneh and half the feta, crumbling before adding (you will have extra). Serve the warmed pitas on the side. Enjoy!