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- 10 large or 8 extra large eggs, at room temperature
- 2 tablespoons extra-virgin olive oil, plus extra for bread
- 2 large Idaho potatoes, peeled and cut in bite-size chunks
- 1 yellow onion, peeled and chopped
- 1 green bell pepper
- 1 red bell pepper
- 1/2 cup grated Parmigiano-Reggiano cheese
- Red pepper flakes to taste
- 1 whole garlic clove, cut in half
- 8 slices rustic Italian bread
- 1 ripe heirloom tomato, quartered
Directions:View on PBS Food
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