Ingredients: 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces, 1 pound bulk Italian sausage, 1 large onion, finely
chopped, 1/4 cup olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, 8 large eggs, 1 cup crumbled feta cheese, Minced fresh
parsley. Turn the oven on to 375°. Put the potatoes in a big pot and fill with water. Heat till boiling. Lower the heat and cook,
covered, for 6 to 8 minutes, or until almost tender. Empty. In the meantime, sauté and crumble sausage and onion in a 12-inch
ovenproof pan over medium heat until the sausage is no longer pink, 6 to 8 minutes. Using a slotted spoon, remove from pan;
wipe skillet clean. Heat the oil in the same pan over medium-high heat. Stir in potatoes and season with salt and pepper. Cook for
10 to 15 minutes, turning regularly, or until golden brown. Add sausage mixture and stir. Take off the heat. In the potato mixture, create 8 wells with the back of
a spoon. Split one egg into every well. Add some cheese on top. Bake for 12 to 15 minutes, or until egg whites are set and yolks start to thicken but are still soft. Add a little parsley on top.