Preparation Time: 5 mins. Cooking time: 40 mins. Serves: 4
Our Italian inspired recipe provides a delightful twist on a classic camping breakfast. A rich tomato sauce, covers sweet peppers, garlic and onions with perfectly cooked eggs. This recipe combines the warmth of shakshouka with the flavours of Italy and is sure to promise a hearty and flavourful start to your outdoor adventures.
Ingredients
2 tins plum tomato 800g
5 garlic cloves (mince 3 and leave the remaining whole)
1 white onion
2 red bell peppers
¼ cup of grated parmesan cheese
2 tsp of Camping Season’s Herby Pink Salt Mix
Handful of basil leaves
2 tsp olive oil
4 eggs
If you haven’t got our spice mix include:
1 tsp salt
1-2 tsp oregano
Method
Step 1: Grab a large pot and put it on a medium flame, when hot add a generous amount of olive oil. Fry 3 of the chopped garlic cloves, diced onion, and bell peppers.
Step 2: Once the chopped ingredients have cooked down (5 minutes). Add the plum tomato, take a spoon and crush the whole pieces of tomato until they break down. Add your remaining garlic cloves, and 2 tsp of Camping Season’s Herby Pink Salt Mix.
Step 3: Let the sauce reach boiling point, stir and reduce the heat to a low flame, add some of your torn basil leaves and cover. Stir every 5-10 minutes and cook for 25 minutes in total.
Step 4: Once the time is up, make 4 wells in the sauce for your eggs. Crack eggs into the well and cover for 10 minutes until the eggs are fully cooked. Top with grated parmesan and cover until it melts.
Step 5: Remove from the hob and top with torn basil leaves. Enjoy with buttered bread or toast.