Place a cake rack over a solid baking tray and lay the bacon on top of the cake rack. Season the bacon with chilli flakes and sprinkle over caster sugar and place the bacon into a pre-heated oven combi setting 200 °C for 8-12 minutes until crisp.
While the bacon cooks lightly butter the muffin tin and set aside.
Join 3 sheets of filo pastry together by brushing butter over each sheet and placing each sheet one on top of the other.
Cut the joined filo pastry sheet into 6 equal sized squares and press the squares into each divot of the muffin tray. Once the muffin tray is filled with pastry cover it with a tea towel and set aside.
Once the bacon is cooked remove it from the oven and roughly chop the bacon. Place a small amount of bacon into the bottom of each pastry shell. Crack one egg into each pastry shell and season with a little salt and cracked black pepper. Scatter the remaining bacon over the eggs and place the muffin tray into a pre-heated oven combi setting 190 °C for 8-10 minutes.
While the pastries cook roughly chop the parsley.
Once baked remove the tarts from the oven and sprinkle over the chopped parsley and serve.