Heat oil in a medium skillet over medium heat. Add onion, bell pepper, serrano and a generous pinch of sea salt. Cook 3 minutes or until tender, stirring occasionally. Stir in Slow-Cooked “Melted” Eggplant and Tomatoes (or Spicy Israeli Tomato Jam with a little water stirred in to make it the consistency of thick tomato sauce), and bring to a simmer. Create 4 shallow divots with the back of a spoon. Crack 1 egg into each divot. Cover, and cook 6-8 minutes, depending how set you like your eggs. Uncover, and sprinkle with black pepper and parsley.