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Preheat oven to 375F.
Heat oil in a cast iron skillet over medium heat. Add onion and pepper and sauté for 3-4 minutes, stirring often.
Add in the mushrooms and cook for a few more minutes.
Stir in the tomatoes and sauté for another 5 minutes. Remove from the heat and stir in the salt, pepper and parsley.
Use a spoon to make six shallowed out areas. Crack the raw eggs into the shallowed areas.
Place the cast iron skillet in the oven and bake for about 12 minutes or until the whites of the eggs are opaque.