Mushroom Baked Eggs with Squished Tomatoes Recipe

Preheat your oven to 375°F (190°C).

In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and garlic, and cook until the mushrooms are browned and tender, about 5 minutes.

Add the cherry tomatoes to the skillet and squish them gently with a spoon. Cook for another 2 minutes.

Season the mushroom and tomato mixture with salt and black pepper.

Divide the mushroom and tomato mixture evenly into four oven-safe ramekins.

Create a small well in the center of each ramekin and crack an egg into it.

Place the ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the eggs are cooked to your desired doneness.

Remove from the oven and sprinkle with chopped parsley.

Serve hot and enjoy!