1. Heat the oil in a large skillet over medium-high heat; add the vegetables and onion in an even layer and let it cook without stirring until it takes on a little color on the bottom, about 2 to 3 minutes.
2. Give it a stir, then add the garlic, spices, salt, black pepper, and water. Cover the skillet and cook until the vegetables are tender but not mushy, and has taken on a golden color, about 3 to 5 minutes.
3. Squeeze in the lemon juice and cook until evaporated, about 30 seconds. Serve with the parsley sprinkled on top, and add a fried egg cooked to your liking. Poached egg would work fine too, though personally for this dish I prefer a little bit of crispy edges on the egg white.