In a medium to large skillet, sauté mushrooms and sliced red pepper in olive oil for 5-7 minutes, adding in spice blend towards the end.
Pour in canned diced tomatoes and water, bring to boil, then let simmer, covered for 8-10 minutes.
Using a spoon, form a well in the mixture and crack the egg inside. Repeat 3 more times. Let cook for an additional 6-10 minutes, or until the whites of the eggs are cooked through (can cover skillet to shorten cooking time).
Once done, garnish with goat cheese, parsley, & ground pepper. Enjoy!