The first time I made Hearty Campfire Shakshuka, it was one of those cool, slow mornings when the fire’s already down to steady coals and everyone’s hovering near the warmth with a mug in hand. A cast iron skillet set right over the grate turns into a little sunrise: tomatoes bubbling, peppers softening, and a smoky edge that only a campfire can give. The sauce smells like garlic and warm spices as it thickens, and the color alone is enough to wake up a sleepy campsite.
This is the kind of campfire breakfast that feels substantial without being fussy. You build a spicy tomato-pepper base in one pan, then nestle the eggs in and let them poach gently under the open sky. Keep the heat moderate so the whites set while the yolks stay spoonable—cast iron holds steady warmth, which makes it forgiving over uneven coals.
Bring a crusty loaf or flatbread and tear it into dunkable pieces; it’s the best utensil you’ll pack. When the skillet hits the picnic table, it turns into a shared, hands-on meal—big flavor, minimal cleanup, and a satisfying start before the day’s miles.
Hearty Campfire Shakshuka
Equipment
- Cast iron skillet
- lid or foil
- Spatula
- Knife
- Cutting board
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp red chili flakes
- 1 can diced tomatoes 14 oz
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 eggs
- 1/4 cup fresh parsley chopped, for garnish
Instructions
- Heat oil in cast iron skillet over medium campfire heat.
- Sauté onion and bell pepper until softened, about 5 minutes.
- Add garlic, cumin, paprika, and chili flakes; cook 1 minute.
- Pour in diced tomatoes, salt, and black pepper. Simmer 8–10 minutes, stirring occasionally, until thickened.
- Make 4 wells in the sauce. Crack an egg into each well.
- Cover skillet with lid or foil and cook until eggs are just set, 5–8 minutes.
- Garnish with parsley and serve with crusty bread.