Roasted Hash and Jammy Eggs

Ingredients

• 4 large eggs
• 8 slices bacon (about 8 oz)
• 1/2 tsp. coriander seeds, crushed 
• 1 1/2 lb. baby gold creamer potatoes
• 1 poblano pepper, quartered and sliced into 1/2-inch pieces
• 1 red pepper, quartered and sliced into 1/2-inch pieces
• 1 small onion, sliced into 1/3-inch wedges 
• Kosher salt and pepper
• 1/4 c. flat-leaf parsley, chopped
• Flaky salt, for serving

Directions

1. Heat oven to 425°F.
2. Bring medium saucepan of water to a boil. Fill medium bowl with ice water. Reduce heat to a rapid simmer, gently add eggs and simmer 7 minutes. Immediately transfer eggs to ice bath to stop cooking. Drain and peel eggs.
3. Meanwhile, arrange bacon in single layer on rimmed baking sheet. Bake, until beginning to crisp, 10 minutes. Flip, sprinkle with coriander, and cook until crisp and golden brown, 5 minutes. Remove to plate, reserving 1 tablespoon bacon fat with any remaining coriander on baking sheet. Let bacon cool 5 minutes, then chop into 2-inch pieces.
4. Increase oven temperature to 450°F.
5. Place potatoes in medium bowl and cover with plastic wrap. Microwave until potatoes are tender, 5 to 6 minutes. Let cool, then cut in half. Transfer to rimmed baking sheet with reserved bacon fat; add both peppers, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bake until potatoes are golden brown and vegetables are tender and caramelized, 20 to 25 minutes. 
6. Slice jammy eggs in half and serve with hash, sprinkled with parsley and flaky salt.