Created by ImPat on June 27, 2020
Step 1: Toss mushrooms and tomatoes in oil in a large bowl and transfer to a 20cm x 30cm shallow ovenproof dish (12-cup capacity) and season with salt and pepper.
Step 2: Cook in a hot oven (200C) for about 15 minutes, or until soft and remove from oven and sprinkle over spinach and fetta.
Step 3: Crack an egg into a small bowl and pour into dish over fetta and repeat with remaining eggs and return to hot oven and cook for about 10 minutes, or until egg whites are set and yolks are still soft.
Step 4: Remove and let stand for 5 minutes and then season with salt and pepper and serve hot with toasted Turkish bread.