Add the pancetta to a large frying pan over a medium heat and cook for 10-12 minutes until beginning to cook through.
Add the onion to the pan and cook stirring occasionally until soft and beginning to brown, about 10 minutes, turning the heat down halfway through.
Remove the pancetta and onion from the pan.
Add the coconut oil to the pan and when melted add the sliced sprouts. Cook on low for 5 minutes.
Add the pepper and garlic and cook on medium for another 2-3 minutes, stirring well.
Add the mushrooms and cook for 4 minutes then add the onion and pancetta mixture and heat through.
Sprinkle over the parsley and season. Stir gently.
Fry the eggs in a little butter in another frying pan.