Campfire Shakshuka Tomato Eggs (Printable Version)
Eggs poached in spicy tomato sauce with peppers, enjoyed hot with rustic bread over an open fire.
# What You'll Need:
01 -
1 tablespoon olive oil
02 -
1 small yellow onion, chopped
03 -
1 red bell pepper, diced
04 -
2 to 3 cloves garlic, minced
05 -
1 teaspoon ground cumin
06 -
1 teaspoon smoked paprika
07 -
0.25 teaspoon chili flakes (optional)
08 -
400 grams crushed or diced tomatoes (canned)
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
4 to 6 eggs
12 -
Fresh parsley or cilantro, chopped (optional)
→ For Serving
13 -
Rustic bread or flatbread, torn into chunks
# Steps To Follow:
01 -
Build a stable medium fire and position a fire grate securely above the flames. Preheat a cast-iron skillet on the grate.
02 -
Add olive oil to the skillet. Sauté chopped onion and diced bell pepper until softened, about 5 minutes. Stir in minced garlic, ground cumin, smoked paprika, and chili flakes. Cook for 1 minute until aromatic.
03 -
Pour in crushed or diced tomatoes. Season with salt and black pepper. Simmer uncovered, stirring occasionally, for 10 to 12 minutes until sauce thickens and bubbles gently.
04 -
Form small wells in the sauce with a spoon. Crack an egg into each well. Cover loosely with foil or a lid and cook for 5 to 8 minutes, until eggs are cooked to your desired doneness.
05 -
Remove skillet carefully from heat. Sprinkle with chopped parsley or cilantro if desired. Serve immediately with rustic bread or flatbread for dipping.
# Notes and Tips:
01 -
Add feta or goat cheese for additional richness and tang.
02 -
Fresh tomatoes can be substituted in summer; simmer the sauce longer to achieve proper thickness.
03 -
Increase the number of eggs to accommodate more servings, expanding the pan space as needed.
04 -
The sauce can be prepared ahead of time and reheated before poaching the eggs.