Cook potatoes in a saucepan of boiling salted water for 8-10 minutes until just tender. Drain well. Cool for 5 minutes then press down on the potatoes to squash them slightly.
Heat the oil in a large frying pan over medium heat. Add onion, garlic and chilli, cook for 6-8 minutes or until soft. Add bacon and potatoes, cook, stirring for a further 5 minutes. Stir in the spices, cook for 1 minute.
Add the Broccolini®, capsicum and eggplant. Cook for 5 minutes or until eggplant softens. Add the tomatoes and water. Bring to the boil. Simmer, for 5 minutes or until sauce thickens slightly. Season well.
Using a spoon make 4 indentations in the sauce. Crack an egg into each indentation. Cover with a sheet of baking paper, then again tightly with foil. Cook for 5 minutes or until eggs are cooked to your liking. Scatter over the parsley, serve with toasted bread.