Potato and Noodle Stew with Eggs

Ingredients

• 0.3 teaspoon pepper black
• 3 cups chicken stock see 
• 4 large shells washed (shells )
• 4  garlic clove chopped
• 0.8 teaspoon ground cumin 
• 5 tablespoons olive oil 
• 1 medium onion chopped
• 4  parsley fresh
• 2  pasilla peppers diced green italian halved seeded
• 1.5 pounds potato boiling peeled cut into 3/4-inch cubes (3 medium)
• 0.2 g saffron threads crumbled
• 2 teaspoons sea salt fine
• 1.5 pounds tomatoes coarsely chopped
• 1  turkish bay leaf 

Equipment

• bowl
• ladle
• pot
• slotted spoon

Directions

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. Stir in potatoes, stock, cumin, saffron, parsley, bay leaf, salt, and black pepper, then bring to a boil, stirring occasionally. Cover and simmer gently over low heat until potatoes are tender, about 20 minutes.
3. Stir in fideos and simmer, covered, over moderate heat until tender, about 10 minutes. Gently lower eggs (in their shells) into stew and simmer 10 minutes to hard-boil them.
4. Transfer eggs with a slotted spoon to a bowl of cold water to cool, then peel and slice. Discard parsley and bay leaf.
5. Divide eggs among 4 shallow bowls and ladle stew over them.