20min · 4 servings 4 eggs, cooked to your liking (I am using soft boiled eggs) 8 ounces white button mushrooms (halved) extra virgin olive oil Kosher salt 2 cups cherry tomatoes 2 cups baby spinach (packed) 1 to 2 garlic cloves (minced) 1 ½ cups hummus (homemade ahead or quality store-bought) seasoning of your choice (I used Aleppo pepper and Za'atar) olives (optional)
