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1. Cook the eggs to your liking.
2. I went with soft boiled eggs, but scrambled, sunny-side up or any way you like them will work.
3. (Boiled eggs can be cooked in advance and refrigerated for later use).
4. Heat 2 tablespoons olive oil in a large skillet.
5. Add the mushrooms.
6. Season with salt and cook on both sides until browned (about 7 minutes).
7. Add the cherry tomatoes, spinach, garlic.
8. Season with another pinch of salt.
9. Cook briefly, 2 to 3 minutes, till warmed through and the spinach wilts.
10. Assemble the bowls.
11. Divide the mushroom, spinach and tomato mixture among 4 bowls.
12. Add the eggs and hummus next.
13. Drizzle a bit of extra virgin olive oil over the hummus, if you like.
14. Add seasonings of your choice (I used a little Aleppo Pepper and za’atar, about 1 teaspoon each).

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