Heat up 1 tbsp of oil over medium heat, in a medium size skillet with the lid.
Add tomatoes and let them fry for about 5 minutes.
Add garlic and fry until it starts changing color, 1-2 minutes.
Add soy sauce, wine, balsamic vinegar and thyme.
Add cleaned and dried mushroom, top side down. Cover the skillet and cook for about 5 minutes. Add water if necessary, i.e. the sauce evaporated.
Turn the mushroom and cook with the lid on for another 5 minutes.
As the mushroom is cooking, in a smaller frying pan, fry a shallot over medium heat until softened up and translucent, couple of minutes.
Pour mixed eggs over shallots and cook over medium low heat, stirring constantly. Have a plate ready and as soon as the eggs are cooked to the right consistency, empty the skillet to prevent overcooking!
Serve with sauteed mushroom and roasted tomatoes. Spoon over with cooking sauce. Add some toasted rustic bread rubbed with the garlic.