From the April/May 2016 issue
Serves 4


  • 3 TBSP extra-virgin olive oil, divided use
  • 1-1/2 pounds red potatoes, diced
  • 1 medium head broccoli, cut into florets
  • 2 medium leeks, white and light green parts only, diced
  • Sea salt and black pepper, to taste
  • Pinch of crushed red pepper flakes
  • 8 large eggs, prepared any style


  1. Heat 2 tablespoons of oil in a large skillet (preferably cast-iron) over medium heat.
  2. Add the potatoes and stir to coat with oil. Cover

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