Gently clean the portobello mushrooms using a damp paper towel. Remove the stems and gills using a spoon.

In a mixing bowl, mash ripe avocados with a fork until smooth, then stir in minced garlic, salt, pepper, and crushed red pepper flakes.

Halve the cherry tomatoes and drizzle with olive oil; season with salt and pepper.

Preheat your oven to 375°F (190°C).

Carefully fill each mushroom cap with the avocado mixture, then crack an egg into the center of each.

Bake the stuffed mushrooms for 15-20 minutes, adding seasoned tomatoes after 10 minutes.

Once baked, let them cool for a minute. Garnish with fresh parsley or cilantro before serving.