Shakshouka - Israeli campfire breakfast

Another great campfire breakfast, I tend to think of this dish as a cross between an egg casserole recipe, a poached eggs recipes and a campfire breakfast recipe. Shakshuka, very popular in Israel and the Middle East, is a dish made of eggs, tomatoes and peppers. It can be served as breakfast, brunch or lunch, and as it is a one-pan dish, it is just as superb as a camping breakfast as it is at home.

You can make it as spicy or as bland as you like. Experiment with chili peppers and sausage, or replace the eggs with tofu. Give it a try - you'll love it

Print recipe Try this quick & easy breakfast on your campfire: Makes 1 serving Ingredients: 2 eggs 1 onion, chopped 3 ripe medium size tomatoes, cubed 2 red bell peppers, sliced (preferably roasted) 5 garlic cloves, diced 1 teaspoon chicken stock (or powdered chicken soup) 2 tablespoons olive oil A pinch of ground cumin Salt and pepper to taste     Preparation: Warm the oil in a medium saucepan, and saute the onion and garlic until the onion is golden. Add the pepper and cook until soft. Add the tomatoes and bring to the boil. Add the cumin, soup powder, salt and pepper, mix and allow to boil for about 1 minute. Gently break the eggs, cover and simmer for an additional 5-6 minutes. Serve in the saucepan with crispy bread for dipping.

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