Camp Cook Guide - Campfire Shakshuka

Campfire Shakshuka

Nearly every culture has a version of Shakshuka, and it’s not hard to see why. Few meals are as tasty and comforting as crusty bread dipped in runny eggs poached in a simmering sauce. We love making Shakshuka while camping since it’s a one-pan meal perfect for breakfast, lunch, or dinner.

There are many variations of Shakshuka, but this combination is our favorite. The jalapeños and bell pepper add a Southwest kick, while the crumbled feta is reminiscent of Shakshuka’s Greek and Middle Eastern origins. When you make your Shakshuka, don’t overthink it. The beauty of Shakshuka is that it’s simple, comforting, and all about adding your own twist!

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  • Cast iron skillet (or stainless steel pan)
  • Camping stove (or a roaring fire with a grate)
  • Knife for chopping
  • Cutting board
  • Serving spoon
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  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 jalapeño, seeded and diced
  • 2 teaspoons garlic powder
  • 2 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 can crushed tomatoes (28-ounce)
  • Salt and pepper, to taste
  • 4 large eggs
  • 1 cup crumbled feta cheese
  • 1 bunch fresh cilantro, roughly chopped
  • 1 bunch fresh parsley, roughly chopped
  • Crusty bread for dipping
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How to Prepare Your Shakshuka

1. Heat the olive oil in a cast iron skillet over the campfire or stove until the oil is shimmering.

2. Next add the chopped onion, bell pepper, and jalapeño. Cook until the onion is tender and barely browned (about three minutes).

3. Add the spices and stir until fragrant (about 20 seconds). Then, add the canned tomatoes and stir.

4. Once the sauce is simmering, use the spoon to make four wells in the sauce. Crack the four eggs into the wells.

5. Cover the skillet (tinfoil works great) and allow the eggs to poach in the sauce. For runny eggs, cook for approximately two minutes. Keep a close eye on the eggs as campfire and stove heat varies.

6. Top your simmering Shakshuka with crumbled feta, cilantro, and parsley.

7. Serve with crusty bread and dip away!

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