Eggs in Hell (Italian Shakshuka)

In a large skillet, heat the oil over medium heat. Add the onions, mushrooms, garlic and bell pepper and cook, uncovered, for about 8 minutes, until softened. Reduce the heat if the vegetables start to brown.
Add the onion powder, garlic powder, Italian seasoning, red pepper flakes (optional),1 teaspoon of the salt, sugar, and tomatoes. Cook, uncovered, stirring occasionally, for about 10 minutes, or until the sauce is slightly thickened.
Add the heavy cream to the sauce and stir to combine, allowing to simmer for 2-3 minutes.
Meanwhile, set your an oven rack to the top position and preheat the broiler.
Remove the skillet from the burner. Using a spoon, make 6 wells/indentations in the sauce. Carefully crack an egg into each well, then spoon a bit of the sauce over each of the egg whites. Be careful not to disturb the yolks.
Sprinkle the eggs with the remaining salt, then sprinkle the mozzarella cheese around the eggs. Return the skillet to the stove over low heat and cover with a lid.
Cook for 5-7 minutes, until the egg whites are mostly set but still a bit translucent on top.
Remove the lid from the skillet and transfer the skillet to the oven. Broil until the eggs are cooked to your liking.
Remove the pan from the oven and garnish with the fresh herbs. Serve hot with bread.