Egg Stew

  Moqueca-Inspired Egg Stew AUTHOR NOTES This cozy vegetarian stew—laden with jammy-yolked eggs wrapped in a broth of coconut milk, tomatoes, and lime—is perfect for nights when you want something warming and comforting yet still light and bright in flavor. It’s inspired by Bahian moqueca, a rich, coconut-based seafood stew that’s common in the northeastern part of Brazil. Recipes for moqueca vary throughout the region and country: some versions call for a mix of firm-fleshed white fish and shrimp or prawns, while others substitute hard-boiled eggs for seafood (known as moqueca de ovos). Here are a few links to recipes from Brazilian cooks and chefs: For years, I’ve made versions of Bahian moqueca during Lent on “fish Fridays,” but in this equally hearty, weeknight spin on the dish, I’ve replaced the seafood with soft-boiled eggs and coconut oil in place of the more usual dendê oil (or red palm oil). It’s by no means meant to be traditional rendition, but it’s one that pays ...