NY Times link.
They call it a Provençal Potato “Bouillabaisse”, or a “poor man’s bouillabaisse.” Given that one of the ingredients is "a generous pinch of saffron threads," I'm not sure that it's a poor man's anything. Unless, of course, this is the political version of a poor man which means you probably make a paltry $121,000 a year or some shite. Poor bastard.
Anywho, it still rocks the pots with piles of onion, leek, potato, tomato and such. Really doesn't take much effort, but looks good and tastes good. If you go so far as to do the poached egg finish, you will impress some ham-handed kitchen noob and anyone that really likes eggs.
I'm happy to say that it might even be better on heating the next day (though, obviously, not the poached egg bit, which is best freshly poached). Served with some really good bread from the local fella down the street.
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