Preheat the oven to 200C.
Parboil the new potatoes for five minutes, drain and slice in half.
Heat half the butter in a large frying pan over a medium–high heat. Gently fry the mushrooms, red peppers and parboiled potatoes for 5 minutes, or until the potatoes are soft. You will need to use a pan that is suitable to go into the oven.
Melt the remaining butter in the pan. Once it has started to froth, scatter in the tomatoes and place in the oven to cook for 5 minutes.
Remove the pan from the oven and sprinkle over the beans. Make three shallow wells in the mixture and crack in the eggs. Pop on a lid and cook further until the egg whites are just set and the yolks are still runny.
Garnish with parsley and serve with hot buttered toast!