4 large portobello mushrooms, stems removed
2 tbsp olive oil, divided
1/2 large sweet onion, chopped
1 bell pepper (red, yellow, orange, etc.), chopped
1 zucchini, chopped
3 cloves garlic, finely chopped
large handful chopped kale, approx 1 cup loosely packed
1 chicken sausage, sliced
1/4 cup 75% reduced fat cheddar cheese (or whatever cheese you want to use, or no cheese if you wish)
4 eggs
salt and pepper to taste
Chalulah for topping, optional

Method

1. Line a medium-large baking dish with tin foil. 
2. Add portobello mushrooms and drizzle lightly with 1 tbsp olive oil. 
3. Broil until tender, about 10-15 minutes. 
4. Meanwhile, heat remaining olive oil in a large skillet over medium heat. 
5. Add onion, bell pepper, zucchini and garlic. 
6. Cook for 5 minutes, until fragrant. 
7. Add kale and chicken sausage. 
8. Season with salt and pepper. 
9. Reduce heat to medium-low, cover, and cook for an additional 5-10 minutes. 
10. While vegetables finish cooking, fry eggs over medium heat in a large nonstick skillet until bottoms are browned, and eggs are cooked to desired consistency (for me, it's about 5 minutes). 
11. Top cooked portobellos with sauteed vegetables, then cheese. 
12. Top with fried egg. Add a few shakes of Cholula is desired.