Thinly slice tomato and place one slice in the bottom of each cup. Thinly slice the onion and place rings on top of the tomato. Slice the zucchini to a medium thickness and layer on top of the onion.
Sprinkle the parsley evenly between all cups. Season with kelp (or salt) and ground black pepper.
Crack an egg in each cup so that it covers the vegetables or whisk all 12 eggs in a medium mixing bowl and pour evenly over each cup.
Sprinkle optional cheese on top of each egg cup.
Bake for 12-15 minutes, until the egg is cooked through and the middle is set.
Serve hot or cool on a wire rack to prepare for a packed lunch. Store leftovers in the fridge or freezer.