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Shakshuka - campfire dish recipe that will blow your mind!

Yinon Sofer

Who says one has to live on meager meals while camping? While obviously, one cannot have the luxury of a gourmet meal, but ensuring that a tasty fare is at hand is not that difficult a task. It is as simple as knowing which are the tasty dishes that can be easily cooked outdoors, as well as understanding which recipes require easy ingredients to carry.

The Shakshouka – a wholesome and tasty North African dish is perfect for cooking while camping. Shakshouka is an egg-based dish, where the egg is the hero in a tomato sauce based gravy and complimented with vegetables and in some variations include meats such as sausages.


Delicious Camping Shakshouka Recipe

This Shakshouka recipe is a ‘one-pot’ recipe, made easier for a healthy, wholesome and delicious camping meal.


Ingredients (4-6 people)

  1. Olive Oil – 3 to 4 spoonfuls
  2. 4 to 6 eggs
  3. 1 small pack of Tomato paste / puree / sauce
  4. 2 small onions chopped (about 1 cup)
  5. 6 crushed garlic cloves
  6. panful Chopped tomatoes (the more the better)  
  7. 1 bell pepper (optional)
  8. Powdered spices – 1 tsp cumin, 1 tsp cayenne pepper / paprika / chili flakes, black pepper.
  9. Parsley or Coriander
  10. Spinach or kale leaves if desired
  11. Salt to taste

Prep

Camping is usually a planned outing and you can prep up the cooking before starting from home. Chopping all vegetables and carrying spices in small paper pouches, makes it easier to carry as well as cook. One can also opt to carry the tomato sauce/puree/paste in glass jars to avoid littering in the wild.


Cooking method

In a frying pan or pot, add oil. Once the oil is sufficiently heated, add in the garlic, followed by the chopped onion. Fry the onion till it is transparent, and then add in the vegetables. Stir fry the vegetable for two minutes.

Add in the tomato paste and the powdered spices – cumin, pepper and chili flakes. Give the pot a good stir to ensure that all the spices are mixed well. If using spinach or kale leaves, wash them well and roughly chop them. Add them to the cooking gravy. Add a little water to achieve desired consistency. Reduce the heat and let it simmer, till the sauce thickens, the vegetables get cooked and oil leaves the sides.

Give the bottom of the pan a good scrape to ensure that there is no gravy sticking to the bottom of the pan before the eggs are added in. Once the gravy starts boiling, make a small well in the gravy. Crack the eggs directly into space made and cover the yolk of the egg with some gravy. Cover and let the gravy simmer, while the eggs get cooked for about 4-5 minutes till done. Sprinkle with chopped parsley or coriander before serving. Serve with bread.


This dish is best made in a deep frying pan or a cooking pot. One can buy a cast iron skillet to cook up an amazing meal even in the woods. You can also invest in some really useful camping burner stove that can make cooking at a campout easier.

 

Happy delicious camping!


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