Put the greased flat clay plate to heat and add the julienned bacon. Stir gently with a wooden spoon or spatula until it releases a nice aroma. Add the thinly sliced onion and garlic. After a few minutes, add the chopped chicken and season it with black pepper and salt.
When the chicken changes color, add the sliced mushrooms, sliced peppers and peeled tomato slices. Stir for a few minutes and sprinkle it with white wine. Once the alcohol evaporates, add the cream and mix again.
Cook until everything remains only in oil and add the finely chopped green onions and parsley. Remove from the heat and break the eggs, which will cook from the heat of the ingredients. Sprinkle lightly with salt and black pepper and serve.