Prepare the Eggs: Cook the eggs to your desired style. Soft-boiled eggs (achieved by simmering for approximately 6-7 minutes for a runny yolk, then transferring to an ice bath) are recommended. Alternatively, fried, poached, or scrambled eggs also work wonderfully. If boiling, these can be prepared while you manage the vegetables.

Sauté the Mushrooms: Place a medium skillet over medium-high heat. Add the 1 tablespoon of extra virgin olive oil. Once the oil is shimmering, introduce the sliced mushrooms. Season them lightly with kosher salt and cook, stirring occasionally, for about 5-7 minutes, or until they are nicely browned and have released their moisture.

Combine and Warm Remaining Vegetables: Add the minced garlic, halved cherry tomatoes, and diced cucumber to the skillet with the browned mushrooms. Stir for approximately 30 seconds, until the garlic becomes fragrant. Next, add the firmly packed baby spinach. Continue to cook, stirring gently, for another 1-2 minutes, just until the spinach has wilted and all the vegetables are heated through. If desired, season with an additional pinch of kosher salt. Remove the skillet from the heat.

Construct the Bowls: Divide the warm vegetable mixture evenly between two serving bowls. Spoon a generous portion of hummus (about 6 tablespoons or 3/8 cup per bowl) alongside the vegetables in each bowl.

Final Touches & Serving: Gently place one prepared egg in each bowl, typically nestled beside or atop the hummus and vegetables. If you like, add a delicate stream of extra virgin olive oil over the hummus. Finally, sprinkle each bowl with the Aleppo pepper and Za'atar seasoning according to your taste. Serve immediately and enjoy your vibrant and nourishing meal.