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This recipe for shakshuka, a Middle Eastern egg dish, has a delicious and nutritious twist for the athlete in all of us.

There is only one month left before the local farmer’s market closes for the year, so I’m preparing vegetables for the winter months. I’ve been freezing sauces such as homemade tomato sauce and roasting and freezing pureed squash in easy-to-use portions to add to dishes like this harvest shakshuka with quail eggs. Aside from the dried spices, all ingredients in this simple one-skillet meal are freshly picked at the peak of their deliciousness.

 

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