Peel the potatoes and cut them into cubes. Coarsely cut the onion, leeks, cleaned green beans and okra, peppers, carrots and mushrooms. In a large pot, pour in the oil and fry the onions, leeks, then the mushrooms.
Add the carrots, pour in some hot water and sauté until softened. Then add the okra, green beans and peppers, cover and sauté for a few minutes.
Grate half a tomato and cut the other half into pieces. Add to the vegetables along with the potatoes and let them stew for half an hour. Finally, add salt, black pepper and paprika, savory and basil to taste. Transfer everything into a large clay pot, cover tightly and put it to bake for about an hour in a preheated oven.
When ready, remove the pot, but do not remove the lid. Beat the eggs, open the pot and pour them in using a large spoon and stir to distribute them evenly.
Immediately put the lid back on and leave the pot to cool.