Preheat oven to 375 degrees F. Prepare vegetables as noted in ingredient list.

Heat a 3.5-quart pan or large skillet over medium-high heat. Add 2 tablespoons olive oil. Once heated, add in diced white onion and green bell pepper. Cook for 5 minutes, until onion is translucent. Add in minced garlic and stir to combine.

Reduce heat to medium and add in chopped mushrooms, cumin, salt and pepper. Cook for another 2 to 3 minutes, then add in shredded brussels sprouts and grated zucchini.

Stir everything together and cook for an additional 7 to 10 minutes. Add in 2 cans of fire roasted green tomatoes and bring to a simmer.

Once simmering remove from heat and use the back of a wooden spoon to even out the vegetable mixture. Use the bottom of a glass or metal measuring cup to create 4 wells. Crack an egg into each well and place on the middle rack of preheated oven.

Bake for 13 to 15 minutes, or until the egg whites are fully set and the yolks are still runny. Garnish with fresh chopped parsley (optional) and serve.