Campfire Huevos a la Flamenca (Spanish Baked Eggs)
A camp-friendly take on a Spanish breakfast classic: eggs baked in a rich tomato, chorizo, and vegetable sauce over the fire, served bubbling hot right from the skillet.
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.
Notes
Use cured chorizo for best flavor and packability. Covering the skillet ensures eggs cook through—foil works in place of a lid.