This is my adaptation of a shakshuka recipe (original recipe from Tori Avey) my friend Elliot made for a crew of us after a particularly long day spent outside working a cycling event. This is a perfect option for a hearty brunch after spending a morning outside or dinner in Vermont’s mud season. Elliot’s claim to fame is using tater tots to soak up the delicious stew, but I often use whatever form of carbohydrate I have on hand (baked potato, sweet potato, a hearty piece of sourdough, or leftover rice). Any of these bases will serve as a sponge to soak up the tomatoey richness.