Pack this one with cleanup in mind: a single cast-iron skillet, a lid or a sheet of foil, and a small container of chopped veggies means you’re not juggling bowls or scrubbing extra gear at the wash station. Campfire Huevos a la Flamenca (Spanish Baked Eggs) is made to ride out the early-morning shuffle—coffee on, coals glowing, breakfast handled right where you’re already warming your hands.
You’ll build a savory base in the pan and let it bubble until it’s thick enough to hold little wells for the eggs. Nestle them in, cover, and let the heat do the quiet work while you set out mugs and slice bread. The sauce stays hearty and spoonable, the whites turn tender, and the yolks stay ready for dunking.
Serve it straight from the skillet and keep the sides simple: torn bread, tortillas, or even yesterday’s potatoes reheated at the edge of the fire. It’s a satisfying, hands-off breakfast that feels a notch above the usual camp scramble without adding a single dish to your pack list.
Campfire Huevos a la Flamenca (Spanish Baked Eggs)
Equipment
- Cast iron skillet
- lid or foil
- Knife
- Spoon
Ingredients
- 4 oz chorizo sausage sliced, Spanish-style
- 1/2 yellow onion diced
- 1/2 cup red bell pepper diced
- 1 clove garlic minced
- 1 15-oz can diced tomatoes
- 1/2 cup frozen peas
- 1/4 tsp smoked paprika
- 1/2 tsp salt
- 3 eggs
- 2 tbsp olive oil
Instructions
- Heat olive oil in skillet over medium fire. Sauté chorizo 2 minutes.
- Add onion, bell pepper, and garlic; cook until soft, 3 minutes.
- Add tomatoes, peas, smoked paprika, and salt. Simmer 5 minutes, uncovered.
- Make three shallow wells, crack an egg into each. Cover skillet and cook until eggs are set to your preference, 8-10 minutes.
- Serve bubbling hot, with bread if desired.