Preheat the oven to 400^. Heat the olive oil in a stove-top-to-oven casserole or in a large skillet with a oven-proof handle.
Add the mushrooms and saute 2 minutes. Add the spinach and stir until the spinach wilts.
Add the pasta sauce and stir to combine with the vegetables.
Evenly distribute the vegetables over the casserole, and make 4 indentations in the vegetables with the back of a spoon. Carefully break the eggs into the indentations, keeping the yolks whole. Sprinkle the eggs with cheese & salt and pepper to taste.
Place the casserole in the preheated oven and bake 10 minutes or until the egg whites are set, but the yolks are still a little runny. Remove and spoon out one egg with the vegetables per person.