Scrambled Eggs With Peppers, Tomatoes and Potatoes

• 1/2 pound boiling potatoes, diced
• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 1 pound mixed green and red bell peppers 2 large peppers, seeded and sliced
• 4 garlic cloves, pureed in a mortar with 1/4 teaspoon salt
• 1/2 pound tomatoes, seeded and grated on the large holes of a grater, or peeled, seeded and diced; or 1/2 of a 14-ounce can of diced tomatoes, drained
• Salt
• freshly ground pepper
• 1/2 teaspoon freshly ground caraway seeds
• 1/2 teaspoon freshly ground coriander seeds
• 1/4 to 1/2 teaspoon cayenne pepper more to taste or 1 teaspoon harissa
• 6 to 8 eggs, beaten

1. Steam the potatoes in a steamer placed over one inch of boiling water for 10 minutes or until tender.
2. Remove from the heat, and set aside.
3. Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet.
4. Add the onion.
5. Cook, stirring, until it begins to soften, about three minutes.
6. Add the peppers.
7. Cook, stirring, until the peppers begin to soften, about five minutes.
8. Stir in the garlic.
9. Cook, stirring, until fragrant, about one minute.
10. Add the tomatoes, salt, pepper, ground caraway and coriander seeds, and cayenne or harissa.
11. Stir together.
12. Bring to a simmer, reduce the heat to medium-low, cover and cook, stirring often for 20 to 30 minutes, until the mixture is cooked down and the peppers are very tender.
13. Stir in the potatoes, and season to taste with salt and pepper.
14. Beat the eggs in a bowl and season with salt to taste.
15. Stir into the vegetables.
16. Cook until the eggs are scrambled, stirring every few seconds to create large curds.
17. Remove from the heat, and serve.

boiling potatoes, extra virgin olive oil, onion, red bell peppers, garlic, tomatoes, salt, freshly ground pepper, freshly ground caraway seeds, freshly ground coriander seeds, cayenne pepper, eggs

Taken from cooking.nytimes.com/recipes/1014100 (may not work)