Roast the Potato Shreds:

1. Position an oven rack in the center and preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly spray it with cooking spray. For the crispiest potatoes, use two baking sheets if necessary to avoid overcrowding.
2. In a medium mixing bowl, combine the shredded hash brown potatoes, olive oil, 3/8 tsp kosher salt, 3/8 tsp garlic powder, and a few grinds of black pepper. Toss well to ensure the potatoes are evenly coated.
3. Spread the seasoned potato shreds in a single, even layer onto the prepared baking sheet(s).
4. Bake for 25–30 minutes, flipping with a spatula and rotating the pan(s) after 15 minutes, until the potatoes are golden brown and crispy, especially on the underside. Remove from oven and set aside.

Prepare the Mediterranean Seasoned Turkey:

1. While the potatoes are roasting, heat a large skillet over medium-high heat. Lightly coat the skillet with cooking spray.
2. Add the ground turkey to the hot skillet. Season it with a small pinch of kosher salt and black pepper. Use a spatula to break the turkey into crumbles as it cooks.
3. Once the turkey is browned and cooked through (no pink remaining) to an internal temperature of 165°F (74°C), stir in the 1.5 tbsp Mediterranean spice blend (and the optional red pepper flakes, if using). Cook for about 1 minute more, stirring constantly, to allow the spices to toast and become fragrant.
4. Pour in the tomato sauce and water. Stir everything together well. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 5-7 minutes, allowing the sauce to meld with the turkey and slightly thicken.

Cook the Fluffy Feta Eggs:

1. In a separate bowl, crack the 8 large eggs. Add the 2 tablespoons of crumbled feta cheese, a pinch of kosher salt, and a pinch of black pepper. Whisk vigorously until the mixture is well combined and slightly frothy.
2. Heat a large non-stick skillet over medium heat. Generously spray it with cooking spray.
3. Once the skillet is warm, reduce the heat to low. Gently pour the egg-feta mixture into the pan.
4. Using a rubber spatula, slowly push the cooked portions of egg from the edges of the pan toward the center, tilting the pan so that uncooked egg can flow to the empty spaces. Continue this gentle pushing and folding motion until the eggs are softly set and cooked to your preferred doneness, typically 3-5 minutes. Avoid over-stirring for larger, fluffier curds.

Assemble the Aegean Sunrise Savory Bowls:

1. Divide the roasted potato shreds among four bowls, using approximately 1/2 cup per bowl.
2. Top the potatoes in each bowl with a generous 1/2 cup of the Mediterranean seasoned turkey.
3. Finish each bowl with about 1/2 cup of the fluffy feta eggs (which is about two eggs’ worth per serving).
4. If desired, garnish with additional crumbled feta cheese and any of the suggested Mediterranean-inspired toppings like fresh herbs, olives, cucumber, or Greek yogurt.
5. Serve immediately and enjoy!