Heat oil in a 22cm heavy-based frying pan over medium heat. Add onion and cook, stirring occasionally, for 8 minutes or until light golden. Stir in garlic, salt and turmeric and cook for 2 minutes.
Add mushrooms and tomatoes to pan and cook, stirring often, for 10 minutes or until most liquid has evaporated. Stir in parsley and season with pepper.
Spread mixture evenly over pan base and reduce heat to medium-low. Break eggs onto mixture, cover pan with a lid and cook for 5-6 minutes or until eggs are cooked to your liking.
Place toast onto serving plates and top with mushroom and tomato mixture and eggs. Season with salt and pepper and serve.