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1
Fill a soup kettle with cold water, season well with salt, add potatoes and bring to a boil. Simmer 3-5 minutes, cover and remove from heat. Leave potatoes in hot water, covered, until tender when pierced with a knife, 20 minutes to one hour, depending on size of potatoes (large 8-10 oz potatoes took about an hour). Remove potatoes gently from water with a slotted spoon and set aside to cool slightly. When cool enough to handle, using a sharp knife, quarter lengthwise and cut each quarter crosswise into 1-1/2 to 2 inch. pieces.
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2
In a heavy cast iron skillet, heat 2 T. of olive oil until it shimmers. Add sausages and brown on all sides. Remove to a cutting board and slice crosswise 1 inch wide slices. Place in a medium bowl and set aside.
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3
To same pan over medium-high heat, add shallots and garlic. Saute until fragrant. Add pepper strips and saute until they soften. Add onions and thyme and toss to combine. Season with a pinch of salt and saute mixture until onions are translucent. Sprinkle in vinegar, let it sizzle, and mix well, about another minute or three. Remove mixture from the pan, add to bowl with sausages and set aside. Add more olive oil to skillet if necessary, and add potatoes, tossing to coat and scraping bottom of pan--add more olive oil as necessary if potatoes stick. Season potatoes too with a good pinch of salt and toss. Allow potatoes to color nicely in the mixture, then, when warmed through, return pepper and onion mixture to skillet, toss together, and add ground pepper. Taste for seasoning and add salt and pepper as needed. In a separate skillet, fry the eggs in olive oil if using, and serve with crusty bread.
