Campfire Shakshuka Final
Image by Stephen Blackmon

This unique and sure to shine recipe is one to trick all your campers that you are in the luxury of a five star restaurant while out in the woods. Believe it or not, this recipe is extremely easily to make, all combining into one skillet. This savory dish originating from North Africa and the Middle East is a great way to add some diversity to your meals far beyond the classic hamburger and hot dogs. Don’t be intimidated by cooking something unique while camping. Much more is possible with an open flame and deep skillet than you would imagine.

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Serves 2 to 4

  • 1 tablespoon butter
  • 1 bell pepper, diced
  • 1 fresno pepper, diced
  • 1 sweet onion, diced
  • 1 (28-ounce) can whole tomatoes
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 4 eggs

  • Garnish: Crumbled feta or queso fresco and chopped cilantro
  1. Build a campfire or prepare a grill for two-zone cooking. Heat a deep cast-iron skillet until lightly smoking. Move to indirect heat and add 1 tablespoon of butter. Once melted, add diced peppers and onion. Cook, stirring occasionally, until softened, about 10 minutes. Add whole tomatoes and their juices, salt and pepper, paprika, cumin, oregano, and coriander.
  2. Cover pan and let cook for 10 to 15 minutes, stirring occasionally and breaking up tomatoes with a wooden spoon. Season with more salt and pepper to taste.
  3. Once mixture has thickened, create 2 to 4 wells and crack an egg into each. Cover pan again and cook until eggs are set, 3 to 5 minutes. To serve, sprinkle with crumbled feta or queso fresco and top with chopped cilantro.
  • Written by Lia Grabowski

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