Preheat your oven to 375°F (190°C) and clean the portobello mushrooms with a damp towel. Remove stems and scrape out gills, then place them cap-side up on a baking sheet.

In a bowl, mash the ripe avocados, and mix in minced garlic, salt, pepper, and optional crushed red pepper flakes. Stir until smooth.

Fill each portobello cap with the avocado mixture and create a well for the egg.

Carefully crack an egg into each filled mushroom cap, keeping the yolk intact.

Roast filled mushrooms in the oven for 15-20 minutes until the egg reaches your desired doneness.

Five minutes before finishing, add the halved cherry tomatoes around the mushrooms.

Remove from the oven, let cool for a minute, and garnish with fresh herbs before serving warm.