In a large skillet, heat your oil. Add in all of the veggies and stir to coat. Pour in the broth (or water) and bring to a boil. Season with salt and pepper to taste. Once it starts boiling, cover the pan and lower the heat to a simmer. Cook for 12-15 minutes or until the potatoes are fork tender.
Make some openings in the broth and drop in the eggs. Sprinkle with the crumbled feta and cover the pan again until the eggs are cooked to your preference. I like my egg yolks runny so I cooked for 4 minutes. Remove your pan from the heat and top with the oregano and serve with the broth.
You can use any vegetable you have on hand. You can use dried oregano instead of fresh. Just add it in the same time as your salt and pepper.