In a large skillet or frying pan heat a tablespoon of vegetable oil over a medium heat. Add the potatoes and cook for 10 minutes before adding the bacon, mushroom and onion and cooking for another 10 minutes, covered.

By now the potatoes should be soft enough to put a knife through easily. Add the paprika, oregano and a sprinkling of salt and pepper (you might want to go easy on the salt since the bacon will already be pretty salty).

Make 4 indents in the potato mixture and add an egg into each one. Cover the pan again and cook for about 10 minutes or until the whites are set but the yolks are still runny.

Sprinkle with the fresh parsley and serve.