Clean the mushrooms well and cut them into slices
In a skillet put 2 tablespoons of EVO oil, a clove of garlic, sage, and a bay leaf. saute` them then remove the garlic and add the mushrooms.
Brown the mushrooms and wait for them to release liquid (yes they release some water).
At that point, season with salt and add the peeled tomatoes and the puree. cook, with the lid half-open for 10-15 minutes, so that the cooking juices dry as much as possible.
Transfer the mushrooms to an oven casserole removing the bay leaf and sage, and add the eggs.
Sprinkle with salt and pepper and bake in the oven at 200 ° C for about 15 minutes, the egg whites should thicken and the yolks should remain soft.
Cook longer if you prefer the yolk to stay firmer.