Start by cleaning the mushrooms, giving them a wash and removing the peel, then slice them. Cut the sundried tomatoes into strips and chop the parsey coarsely. In a deep plate, spread out a tablespoon of hummus on the bottom.
In a frying pan heat up 2-3 tbsp. of olive oil and, on maximum heat, fry the mushrooms for just a few minutes, until they turn nice and dark. Towards the very end, add a good amount of cracked pepper and some salt. Liquid will start oozing out. Take the mushrooms out and place them aside.
In the same frying pan, still on maximum heat, crack in the eggs and stir vigorously with a wooden spoon. Fry the eggs until they have your preferred consistency, I love when some of it gets a bit crispy.
Now place the egg into the plate, atop the hummus, add the mushrooms, then the sundried tomato strips and finally sprinkle with the parsley.