Preheat oven to 400 degrees.
Toss potatoes with chili powder, 1 teaspoon salt and 1 teaspoon oil. Roast for 15-20 minutes, until soften and beginning to brown.
Toss together the greens, peppers, feta, zest and juice of the lime, 1 teaspoon salt and pepper together.
Heat remaining teaspoon of oil over medium-high heat in large skillet. Crack each egg into skillet and season with remaining salt, and fry for 2-3 minutes per side. Flip and let finish cooking for 1 minute.
Divide the tossed greens between 4 bowls and top each salad with one egg.