Preheat the oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds. Set the peppers aside.

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.

Add the onions and garlic to the skillet and cook until they are soft and translucent, about 5 minutes.

Add the ground pork to the skillet and cook until it is browned and cooked through, about 8-10 minutes.

Remove the skillet from the heat and stir in the cooked rice, salt, black pepper, paprika, cayenne pepper, and chopped parsley.

Stuff each bell pepper with the pork and rice mixture.

Place the stuffed peppers in a baking dish and crack an egg into each pepper.

Bake in the preheated oven for 15-20 minutes, or until the eggs are cooked to your liking.

Serve hot and enjoy!