bacon and potato hash with jammy eggs

Ingredients

• 24 oz gold mini potatoes, halved
• 1 beefsteak tomato, quartered
• 2 red bell peppers, sliced into ¼-inch strips
• 16 oz baby portobello mushrooms, quartered
• 1 red onion, thinly sliced
• 8 slices bacon
• 4 large eggs
• 2 tsp red pepper flakes
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tbsp dried parsley flakes
• 2 tbsp smoked paprika
• 2 tbsp olive oil
• Kosher salt
• freshly ground black pepper
• Fresh Italian parsley, minced (plus a few whole leaves for garnish)