Campfire Shakshuka Tomato Eggs

This smoky campfire shakshuka is my favorite meal to whip up outdoors with friends or family It is all about gently poached eggs nestled into a bubbling tomato pepper sauce with a touch of heat You get hearty flavor plus that unbeatable open fire vibe Just scoop it straight from the pan with a big hunk of rustic bread and soak up those runny yolks

I first made this on a chilly autumn morning while camping and everyone raved about how the aromas drew them to the fire There is now friendly rivalry in my family over who gets the last scoop

Ingredients

• Olive oil: for silky richness look for extra virgin with peppery notes from a fresh bottle
• Yellow onion: adds sweet base flavor smaller onions bring more punch use firm heavy ones
• Red bell pepper: for sweetness and color pick one with bright skin and no soft spots
• Garlic: brings aromatic depth use fresh cloves for best flavor
• Ground cumin: lends earthiness try toasting whole seeds and grinding for extra intensity
• Smoked paprika: gives signature smokiness Spanish paprika adds boldness but any will work
• Chili flakes: for gentle fire use as little or as much as you like choose vibrant red ones
• Canned crushed or diced tomatoes: create saucy body Italian brands tend to be more flavorful
• Salt and black pepper: balances flavors and highlights the natural sweetness
• Eggs: stars of the show fresh and free range will poach up with sunshine colored yolks
• Fresh parsley or cilantro: brightens each bite use leafy bright green bunches if available
• Rustic bread or flatbread: for scooping chewy crust is essential look for loaves that feel heavy in hand

Step-by-Step Instructions

Set Up the Fire:

Get your fire going and establish low but glowing coals Lay a fire grate over the flames and preheat your skillet until hot enough that a water drop sizzles This gives you a stable cooking environment

Sauté the Aromatics:

Add olive oil and swirl to coat the base Layer in onion and bell pepper and let them soften stirring every minute You want them to sweat and sweeten without browning After around five minutes add garlic cumin smoked paprika and chili flakes Stir well and let the spices toast until the skillet smells fragrant

Simmer the Sauce:

Pour in the tomatoes with their juices Season with salt and pepper Stir to combine Let the sauce bubble away over the fire uncovered for about ten to twelve minutes Stir now and then so nothing sticks or burns When the sauce looks thick and the oil forms little pools at the edges you are ready

Poach the Eggs:

Use a spoon to nudge little wells in the sauce Crack an egg into each gentle hollow Try to keep the yolks whole so they set nicely Cover the skillet loosely with foil or a lid This traps in heat and softens the eggs Let them cook for five to eight minutes Watch closely since the fire can be unpredictable If you like runny yolks five minutes is plenty For firmer yolks wait a minute or two longer

Finish and Serve:

Take the skillet off the fire with care and sprinkle over the fresh herbs If you have cheese now is the time to crumble it on Bring the whole pan straight to the table or picnic blanket Serve hot and pass the rustic bread so everyone can dig in

Save

The first time I cracked eggs directly into this sauce over open flames I was nervous they would overcook but the gentle heat gave me perfect silky whites and golden yolks Watching my family dig in together is hands down my favorite memory with this dish

Storage Tips

If you have leftovers scrape everything into a lidded container and store in a cooler or fridge Eat within one day for best flavor The eggs will firm up but it is still delicious reheated gently in a skillet

Ingredient Substitutions

If you are out of bell pepper swap in poblano or a handful of kale For the tomatoes use freshly chopped if in season or cherry tomatoes halved Canned fire roasted tomatoes add extra smokiness Goat cheese is a great stand in for feta or you can skip cheese altogether

Serving Suggestions

Try spooning the shakshuka over cooked grains like bulgur or rice for a hearty meal Beyond bread you can offer warm pita naan or even baked potatoes for scooping Some campers add a spoonful of harissa for deep spicy kick

Campfire Roots

Shakshuka originated in North Africa and quickly became a breakfast staple from Morocco to Israel Cooking it over a fire returns the dish to its rustic origins The smoky flavor from open flames cannot be matched on a stovetop

Recipe FAQs

→ Can this be made without a campfire?

Yes, you can use a stovetop with a heavy skillet, following the same steps for delicious results.

→ What type of bread works best for serving?

Crusty sourdough, pita, or torn baguette soak up the flavorful sauce and are ideal for scooping.

→ Is it possible to make the sauce ahead of time?

Absolutely—prepare and cool the sauce at home, then reheat and add eggs when ready to serve.

→ Can the dish be made with fresh tomatoes?

Fresh tomatoes can be used, especially in summer; simply simmer a bit longer for a richer sauce.

→ How do I adjust the heat level?

Add more chili flakes for extra spice, or omit them for a milder version. Taste as you cook.