Ingredients
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6 small Yukon Gold potatoes
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4 eggs
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2 tbsp canola oil
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1 leek
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1 ½ cups roasted red peppers
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½ tsp red pepper flakes
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1 (15 oz) can tomato sauce
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⅓ cup fresh cilantro leaves
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Bread, for serving
Steps
1
In a large pot of boiling water, cook the eggs for 8 min. Drain and rinse under cold running water until cool enough to handle. Peel and halve lengthwise.
2
While the eggs cook, cut the potatoes into wedges, lengthwise. Heat the oil in a skillet and sauté the potatoes 9 min. over medium heat, stirring frequently. Clean the leek and cut into rings. Drain the peppers and cut into strips.
3
Add the leeks, peppers, and red pepper flakes to the skillet and cook for 2 min. Add the tomato sauce and cook for 2 min. on medium high heat. Lower the heat and simmer gently for 3 more min. Season with salt and pepper.
4
Coarsely chop the cilantro. Place the eggs over the casserole, cut-side up, and garnish with the cilantro. Serve straight from the pan with plenty of crusty bread.
