2 tbsp chopped fresh flat-leaf parsley, plus extra leaves to serve
Preheat oven to 200°C/180°C fan-forced and line a large baking tray with baking paper. Place capsicums on prepared tray and bake for 15 minutes.
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 4 minutes or until softened. Add garlic, lemon zest, cumin and cinnamon and cook, stirring, for 1 minute or until fragrant. Add mince and cook, breaking mince up with a wooden spoon for 3-4 minutes or until just cooked. Add tomatoes and cook, stirring, for 2 minutes. Season with salt and pepper and stir in the parsley.
Drain any liquid from capsicums. Spoon filling into capsicums and make an indent in each. Carefully break an egg into indent and bake for 15 minutes or until eggs are cooked to your liking.