Shakshuka: An Easy Delicious Camping Breakfast
Before a long day of bouncing around trails with mates, the ideal start is to have a meal that’s super easy to make and doesn’t take forever. Lucky for us, there’s shakshuka! It’s hearty, loaded with flavour, and cooks up in no time. Plus, it’s an absolute crowd-pleaser, perfect for sharing with the crew before a day of conquering trails or exploring or whatever it is you’re into.
Ingredients
- 2 tablespoons olive oil (or any cooking oil you prefer, I think its best with butter)
- 1 onion, finely chopped
- 1 red capsicum, diced
- 2-3 garlic cloves, minced (I prefer about 10 but you do you)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can crushed tomatoes (or 4 fresh tomatoes, diced/crushed)
- 2 tablespoons tomato paste (I don’t usually use this but it helps thicken up the crushed tomato if you want)
- Salt and black pepper, to taste
- 3-5 eggs
- Optional: Fresh parsley or coriander, chopped, for garnish
- Optional: Crumbled feta cheese or your favorite shredded cheese
- Optional: It’s awesome to have with a crusty bread, pita, or tortillas for dipping
Equipment Needed
- Skillet or frying pan (preferably cast iron for even heat distribution)
- Camping stove or grill
- Cooking spoon
- Lid or foil (to cover the skillet and help cook the eggs)
Instructions
- Set Up: Find a stable surface for your camping stove or use a grill over your campfire. Heat your skillet with olive oil over medium heat.
- Cook the Veggies: Add the chopped onion and red capsicum to the skillet. Cook until softened, about 5 minutes. Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper if you like it spicy. Let it cook for another minute until aromatic.
- Make the Sauce Pour in the canned tomatoes and add the tomato paste. Stir everything together and let the sauce simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
- Cook the Eggs Use a spoon to create small wells in the sauce. Crack an egg into each well. Cover the skillet with a lid or foil and cook until the egg whites are set but the yolks are still runny (about 5-7 minutes). If you prefer firmer yolks, cook a bit longer.
- Serve and Enjoy Garnish with fresh parsley or coriander and sprinkle with feta cheese, if desired. Serve straight from the skillet with bread or tortillas for dipping.
Why Shakshuka is Ideal for Camping
- Easy Ingredients: Shakshuka’s all about the basics — tinned tomatoes, eggs, onions, and spices. Stuff you can chuck in your camping kit without fuss.
- Basic Cooking Gear: Got a skillet and a stove? You’re sorted. No fancy gourmet chef vibes required.
- Quick Feed: Before a long day of getting bogged and dodging kangaroos, you can have Shakshuka ready to go in under 30 minutes.
- Make It Your Own: It’s a really easy recipe to change up and make your own. Chuck in some different veg, spice it up, add some cheese or throw in a bit of chorizo if you’re feeling fancy. It’s super flexible.
- Built for Sharing: Cook it up, plonk it in the middle of the table, esky lid, car bonnet or wherever and dig in with mates.
Random Extra’s for Your Shakshuka
- Upgrade with Protein: Add some pre-cooked sausage, chorizo, or beans for extra protein.
- Add a bit of Dairy: Sometimes I like to add a bit of grated cheese on top of everything after adding the eggs, its not very traditional but who doesn’t like a bit melted cheese