2 c. sliced mushrooms
2 tbsp. olive oil, divided
1 sm. to med. onion, chopped
2 cloves garlic, chopped
1 lb. lean ground beef
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
1/4 c. dry red wine
1 tsp. Worcestershire sauce
1 (10 oz.) pkg. frozen chopped spinach, thawed, water squeezed out
3 eggs, slightly beaten
Cherry tomatoes, cut in quarters, for garnish (I never use them)
Wedge of fresh Parmesan cheese, finely grated, to serve at table

In large skillet, saute mushrooms in 1 tablespoon oil; remove and set aside. In remaining tablespoon of oil, saute onion and garlic. Add beef, salt, pepper, oregano, and basil. Cook, breaking up beef, until meat browns. Add wine; cook a few minutes over high heat until liquid evaporated. Add Worcestershire, sauteed mushrooms, and spinach. Cook 5 minutes. Add eggs, stir until eggs are barely set.

Serve over hot cooked noodles (I use "kluski" noodles). Hot sourdough bread is a perfect companion to this dish.