Potato and Noodle Stew with Eggs

• 5 tablespoons olive oil
• 1 medium onion, chopped
• 2 green Italian frying peppers, halved, seeded, and diced
• 4 garlic cloves, chopped
• 1 1/2 pounds tomatoes, coarsely chopped
• 1 1/2 pounds boiling potatoes (3 medium), peeled and cut into 3/4-inch cubes
• 3 cups chicken stock or broth
• 3/4 teaspoon ground cumin
• 1/4 teaspoon crumbled saffron threads (0.2 g)
• 4 long sprigs of fresh parsley, tied together into a knot
• 1 Turkish bay leaf
• 2 teaspoons fine sea salt
• 1/4 teaspoon black pepper
• 1 1/4 cups broken-up fideos (pasta nests) or spaghetti broken into 1- to 2-inch lengths (4 oz)
• 4 large eggs (shells washed)

1. Heat oil in a 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion, frying peppers, and garlic, stirring, until softened, 8 to 10 minutes.
2. Add tomatoes and cook, covered, stirring occasionally, 10 minutes.
3. Stir in potatoes, stock, cumin, saffron, parsley, bay leaf, salt, and black pepper, then bring to a boil, stirring occasionally.
4. Cover and simmer gently over low heat until potatoes are tender, about 20 minutes.
5. Stir in fideos and simmer, covered, over moderate heat until tender, about 10 minutes.
6. Gently lower eggs (in their shells) into stew and simmer 10 minutes to hard-boil them.
7. Transfer eggs with a slotted spoon to a bowl of cold water to cool, then peel and slice.
8. Discard parsley and bay leaf.
9. Divide eggs among 4 shallow bowls and ladle stew over them.

olive oil, onion, green italian frying peppers, garlic, tomatoes, boiling potatoes, chicken, ground cumin, crumbled saffron threads, long sprigs, turkish, salt, black pepper, fideos, eggs

Taken from www.epicurious.com/recipes/food/views/potato-and-noodle-stew-with-eggs-106366 (may not work)