3. Heat olive oil in a pan and cook bacon. Once bacon is half cooked, add capsicum and onion stirring until tender. Add mushrooms and cook until heated through.
4. Remove pan from heat. Stir in half the parmesan cheese.
5. Place mixture in the two oven proof ramekins. Carefully break an egg into each ramekin, and bake eggs uncovered for 5 minutes.
6. Sprinkle remaining parmesan cheese over eggs and cook in oven for a further 5 minutes or until eggs are just set.
7. Sprinkle parsley over eggs and serve while hot.