1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
4 cup baby spinach
Himalayan sea salt
Freshly ground black pepper
Pinch red pepper flakes
4 portobellos, stems removed
4 large eggs
Freshly chopped parsley, chopped
1. Preheat oven to 375°. In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add cherry tomatoes and cook until starting to burst, 5 minutes. Add spinach and cook until wilted, 2 minutes more. Season with salt, pepper, and a pinch of red pepper flakes.
2. Place mushrooms stem side up on a small baking sheet. Spoon spinach mixture into each mushroom. Crack eggs over spinach.
3. Bake until whites are just set, about 30 minutes. Garnish with parsley before serving.
Serving Size = 2 eggs