This recipe was a perfect, fast dinner. Par-cooked russet potatoes sauteed with onions in olive oil, seasoned with salt and Aleppo pepper, combined with beaten eggs, and cooked on the stovetop and finished under the broiler.
The cookbook itself is beautiful, and all of the recipes sound fantastic. This weekend I'm going to cook a few of the recipes the group has already covered - Roast Chicken for Les Paresseux, Spiced Butter-Glazed Carrots, and Caramel-Topped Semolina Cake.
Note to self - work out this weekend too!