Preheat the oven to 375 degrees. Chop all the vegetables and set aside.

Heat the olive oil in the cast iron skillet on medium-high heat then add the potatoes. Cook for about 5 minutes until lightly browned.

Add in the onions and saute for about 3-5 minutes. Add in the tomatoes.

Once the tomatoes' skin start to soften (about 2-3 minutes), add in the canned chilies. Stir to evenly combine for about 2 minutes. Add salt and pepper to taste. Turn heat down to medium-low.

Create little pockets by moving the vegetables to the side (about 5 pockets). Crack each egg individually into the pockets. Once the bottom of the egg is no longer translucent, move the cast iron dish into the oven for about 3-5 minutes, keeping a close eye on them to avoid overcooking the eggs. Once the whites are fully cooked, pull the dish out of the oven.

Sprinkle with fresh parsley and additional salt and pepper as desired. Serve immediately.