Breakfast Stew

• 2 tablespoons olive oil
• 3 cloves garlic
• 6 small red potatoes
• 1/2 pound smoked link sausage (1 link)
• 1/2 pound smoked ham
• 2 cups beef bouillon
• 1/2 teaspoon red pepper
• 1 tablespoon thyme
• 4 eggs
• 4 slices of ciabatta bread

1. Heat oil in large skillet on medium-low heat. Peel and chop the garlic and add to the pan. Saute about 2 minutes. Chop the potatoes into quarters and add to the garlic. Turn up the heat to medium and cook the potatoes and garlic for about 5 minutes.
2. Chop the sausage and ham and add to skillet. Cook another 5 minutes. Pour in the boullion and season with red pepper and thyme. Allow the broth mixture to simmer about 5 minutes. Carefully crack the eggs into the broth mixture and cover. The eggs will poach in the liquid in about 3 to 4 minutes.
3. Meanwhile, toast the bread.
4. To serve, remove the poached eggs with a slotted spoon and place each egg on a piece of toast. Spoon the stew mixture into soup bowls and top with each with the egg on the toast.

olive oil, garlic, red potatoes, sausage, ham, beef bouillon, red pepper, thyme, eggs, bread

Taken from www.epicurious.com/recipes/member/views/breakfast-stew-1266029 (may not work)