Preheat oven to 375°F.

Remove and discard stems from mushrooms. Using a spoon, scrape and remove gills. Brush caps with 2 tablespoons evoo. Place in an ungreased baking pan, stem side down. Bake for 5 minutes, while you prepare the rest of the ingredients.

In a small bowl, mix tomatoes, cheeses, basil and and 2 tablespoons evoo.

Toss broccoli with 2 tablespoons evoo and crushed garlic, and salt and pepper.

Remove mushrooms from oven, turn over and fill caps with tomato mixture, making an indent in the middle. Carefully pour a cracked egg onto each mushroom. Place broccoli on the other side of the baking pan and put the pan in oven.

Bake for 20 minutes until egg is set and broccoli is tender.