Heat olive oil in a large skillet over medium-high heat. Once heated, add diced potato, onion and bell pepper. Cook for 8 to 10 minutes, until potatoes are tender.

Squeeze excess water out of grated zucchini and add to the skillet. Reduce heat to medium and cook 5 to 7 minutes. Stir in tomatoes, salt, pepper and garlic powder. Cook for about 5 minutes, until tomatoes start to break down.

Spread mixture into an even layer. Use the bottom of a measuring cup to create four wells into the skillet, spaced evenly.

Add one cracked egg into each well. Cover the skillet and cook until egg whites are set, about 4 to 6 minutes.

Top with fresh chopped parsley (optional) and serve.