Lauren's Spicy Stewed Okra and Tomato with Poached Eggs

CSA member Lauren Klimetz shared her recipe for a hearty, spicy breakfast that makes great use of the bounty of okra and medium-sized Juliet and Campari tomatoes we’ve been having in our late-summer shares. The great thing about this recipe (other than it’s complex taste) is that the stewed okra and tomatoes can be made well-ahead of time, so that you can just reheat and poach the eggs in mere minutes—a quick and delicious way to start the day.

Thanks, Lauren!

Lauren’s Spicy Stewed Okra and Tomatoes with Poached Eggs


  • fresh okra
  • small- to medium-sized tomatoes (Campari or Juliet work well)
  • jalapeño pepper (or habanero or cayenne)
  • oregano
  • salt
  • pepper
  • balsamic vinegar
  • Parmesan or cream cheese
  • nutritional yeast (optional)
  • eggs


Fill a medium-to-large sauce pan half-way with chopped okra. Coarsely chop some tomatoes. (You can skin them if desired, but it’s not necessary.) The Juliet and Campari tomatoes from this week’s share were perfect for this and easy to halve or quarter. For spice, add some of the jalapeños from the share the week before, alternately habaneros or cayenne also work well. 

Stir the okra and tomatoes until proportions are even. Or, if you want it to be less “runny,” add more okra than tomatoes. Stir in 1-2 teaspoons of oregano, add salt pepper to taste. Add 1/4-to 1/2 cup of good, thick balsamic vinegar. (If you don’t have a good balsamic you can reduce regular balsamic in a sauce pan to half the original amount.) Add 1/2 cup of lemon juice, and stir. Simmer on medium heat with lid on, then drop the temperature to a low simmer for a few hours with lid ajar.

You could eat it like this—as stewed okra and tomatoes—but it makes a delicious breakfast if you reheat some in a small non-stick frying pan. When it’s good and bubbly sprinkle some nutritional yeast over the top (for added Vitamin B), parmesan or maybe cream cheese if you eat dairy. Stir well. Make little impressions in the stewed okra with the back of a spoon and crack in eggs, sprinkle eggs with salt and pepper. 

To scale this up for a crowd, heat up the stewed okra and tomatoes in a 9 x 13 baking dish, then add the cracked eggs and bake until eggs are cooked. Weather you are baking in the oven or cooking on the stovetop, simmer the eggs until egg whites are, well, white!