Breakfast Potatoes with Sun Dried Tomatoes, Red Peppers, Feta, and Soft Boiled Eggs!

Dice up your potatoes and heat some olive oil in a cast iron skillet over medium heat (the cast iron skillet is key here for good, even cooking! If you don’t have one, roast your potatoes at 425 F for 20-25 minutes). Add the potatoes, season with salt and pepper (option to add garlic powder, onion powder, paprika, etc.) and mix together so the oil coats all the potatoes. Cover and cook for 10-15 minutes, stirring occasionally, until potatoes are soft on the inside and crispy on the outside. While potatoes are cooking, bring a small pot of water to a boil. Add the eggs and cook for 6 and a half minutes, then immediately transfer to an ice bath to cool before peeling. Turn the heat to low and add a couple generous spoonfuls of jarred sun dried tomatoes and roasted red pepper. Add a big sprinkle of feta, and mix together. Transfer to a bowl and top with peeled soft boiled egg, more feta, some fresh parsley or other herbs you have on hand, and crushed red pepper.