Peel the potatoes, halve and cook in boiling salt water for 25-30 minutes. Bring 100 ml (approximately 1/2 cup) of milk to a boil. Drain the potatoes and mash well. Pour in the hot milk and whisk vigorously. Season with salt, pepper and nutmeg.
Rinse the peppers, quarter and dice. Peel and finely dice the onion. Heat the oil. Saute the onion and peppers for 2-3 minutes. Shred the sauerkraut and add to the pan. Pour in a shot of water and simmer briefly, until the liquid has evaporated. Season with salt, pepper and caraway.
Beat the eggs with the remaining milk. Season with salt and pepper.
Grease a baking dish with oil. Pour in the mashed potatoes and sprinkle with sauerkraut. Pour in the egg-milk. Sprinkle with breadcrumbs. Bake for 25-30 minutes at 200°C (approximately 400°F). Remove from the oven, let cool and serve.