In a large skillet, over medium heat, sauté garlic and onion in oil until soft. Add cumin and mushrooms; cook, stirring often, until mushrooms brown, 3-5 minutes. Add spinach; cook just until wilted.
Stir in tomatoes, tomato paste and hot sauce; bring mixture to a simmer and season with salt. Crack an egg into a bowl and gently slide into skillet. Do this 5 more times, leaving space between each egg so they remain separate.
Cover skillet and reduce heat to low; simmer until eggs are just set, 12-15 minutes. Remove from heat; garnish with parsley.
Serving size: 1 egg and 2/3 c sauce
Serve with grilled whole-wheat pita or reduced-calorie multi-grain toast.