CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2008-05-16
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 1 medium onion sliced in rings or
- strips
- 1 green pepper (optional) sliced in
- rings or strips
- 2 tbs oil or drippings
- 1 medium tomato sliced thin
- 1/4 c water
- 4 large eggs
- 1 15-16 oz can pork and beans
- salt and pepper
Instructions
Add oil, water, onion and green pepper slices to medium hot skillet. Let cook til onions are somewhat softened and water has evaporated, about 5 minutes. Spread this evenly in skillet and lay tomato slices over it. Add salt to tomatoes and cook another 5 minutes to let tomatoes heat up somewhat. Next, add eggs to skillet one at a time making 4 sections/servings and bust yolks. Let cook another 5 minutes until eggs are patially cooked then flip each 1/4 section and cook another 2-3 minutes.
Drain pork and beans and evenly spread over entire skillet. Salt and pepper top. When it bubbles in the in center in about 2-3 minutes, it's done. Serve with fish if it's a fishing trip, bacon or sausage. This is always asked for at deer camp every year.
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