2 large Portobello mushrooms
1/2 yellow onion, diced
2 garlic cloves, minced
1 roma tomato, diced
2 Tbsp tomato paste
1 Tbsp chopped basil
1/2 cup baby spinach
salt, to taste
pepper, to taste
Preheat oven to 350F.
Wash the portobello mushrooms and using a sharp knife, carefully remove the stems. Set aside.
In a sauté pan, heat a small amount of olive oil over medium heat and then add diced onion and minced garlic, stirring occasionally for about three minutes. Add diced tomatoes, tomato paste and chopped basil, and cover with the lid for 10 minutes until it reaches a sauce consistency. Adjust to taste with some salt and pepper.
Place the portobello mushrooms on a parchment lined baking sheet and lightly brush them with olive oil. Add baby spinach and the tomato sauce inside each mushroom and place them in the oven for 10 minutes.
Remove the mushrooms from the oven. Switch the oven setting to broil.
Carefully crack an egg inside each mushroom and sprinkle some salt and pepper to taste.
Carefully place them back into the oven for about 10-15 minutes or until the egg whites are cooked.
Garnish with some chives if desired.