Heat oven to 400° and place rack on top third of oven.
In a heavy skillet with oven safe handle (I like to use cast iron) melt 1 tablespoon butter.
Add minced garlic and onion, cook 3-4 minutes until onion start to soften but before garlic starts to brown.
Add second tablespoon butter, mushrooms and sweet peas.
Season with salt, pepper, red pepper, thyme, apple cider vinegar and balsamic vinegar.
Toss to coat and cook for 4-5 minutes until mushrooms start to soften and shrink, stirring occasionally.
Toss in spinach, stir and top mix with eggs.
Place pan in oven on top rack and cook for 5-7 minutes depending on how runny you want your eggs.