Shakshuka Recipe: Poached Eggs in Stewed Tomatoes and Vegetables


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Poached Eggs in Stewed Tomatoes and Vegetables at Inn Serendipity

Like many Mother Earth News readers, we love going hard core, eating as much from our organic-growing fields as possible. In our case, we now consume upwards of 90 percent of what we grow, “gift exchanging” for the rest with our vibrant community of organic farmers and soil sisters  (usually for organic eggs, pork or grassfed beef).

While soups are great during the winter months, we’ve discovered the versatile shakshuka recipe of poached eggs in strewed tomatoes and vegetables can satisfy any time of the year.  Our son Liam first introduced us to this traditional North African dish of a mixture of vegetables, plus spices. We’ve savored it ever since.

When prepared in the winter months, we simmer our ingredients in a large saute pan over the cook-top of our Lopi Endeavor woodstove. We use our frozen tomatoes, peppers and onions pulled from our chest freezer. Wonderfully, the fragrant smells of the dish linger for hours in the farmhouse. 

During the summer months, the recipe can easily incorporate fresh, abundant seasonal vegetables as they’re harvested, like zucchini, broccoli, spinach or even asparagus.



Shakshuka Recipe: Poached Eggs in Stewed Tomatoes and Vegetables



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