Hearty Campfire Shakshuka
A vibrant Middle Eastern-inspired breakfast of poached eggs in spicy tomato-pepper sauce, simmered in a cast iron skillet over the fire. Served with crusty bread for dipping and sharing.
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.
Notes
Simmer over steady campfire coals for best results. Crack eggs as close to the sauce as possible for even poaching.