Heat a large fry pan with a medium-high heat

In the meantime, cut the mushrooms into 1 cm (3/8 inch) thick slices, roughly chop the onion and thinly slice the cloves of garlic

Once the pan is nice and hot, add in 2 tbsp (30 ml) extra virgin olive oil, immediately add in the sliced mushrooms, mix together, then place them in a single layer, just as best as you can, cook for 1 minute without mixing, then mix the mushrooms and once again place them in a single layer and cook for another minute without mixing, cook the mushrooms in this technique for 6 to 8 minutes or until they're lightly browned, then season with sea salt & black pepper, mix together and remove the mushrooms from the pan

Using the same pan, lower to a medium heat and add in another 2 tbsp (30 ml) extra virgin olive oil, immediately add in the chopped onion and garlic, mix continuously

After 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer

In the meantime, roughly chop the spinach

After 5 to 6 minutes and the grated tomato has slightly thickened, start adding in the chopped spinach and mixing it so it easily wilts, add the spinach in batches so it doesn't overflow out of the pan

Once all the spinach has been added and it's lightly wilted, add the mushrooms back to the pan, mix together, then crack in the eggs, all evenly spaced out and season them with a kiss of sea salt & black pepper, place a lid on the pan and lower to a low-medium heat, simmer for 3 to 5 minutes or until the egg whites are set but you still have slightly creamy yolks, then remove from the heat

Serve directly out of the pan sprinkled with chopped parsley, enjoy!