Tip the potatoes into a pan of cold water with a generous pinch of salt. Bring to the boil, then reduce the heat and simmer for 10 mins until tender. Drain well and set aside to steam-dry. Meanwhile, put the bacon rashers in a 30cm wide ovenproof frying pan set over a medium heat and fry for 3-4 mins on both sides until almost crispy. Remove to a plate, leaving the fat behind in the pan, and set aside. Once cooled slightly, roughly cut into strips.

Heat the oven to 200C/180C fan/gas 6 and heat the residual bacon fat in the pan over a medium heat, then tip in the potatoes. Stir well, then cook undisturbed for 3-5 mins. Mix in the peppers and season well. Cook, undisturbed, for 3 mins more. Stir, then cook for a further 2-4 mins until the potatoes are lightly browned. Stir in the bacon strips and cook for another 2 mins.

Remove the pan from the heat and make four gaps in the mixture using the back of a spoon. Crack an egg into each and sprinkle over the feta. Bake in the oven for 6-8 mins, or until the eggs are cooked to your liking. Scatter over the parsley to serve.