The multi-purpose egg is celebrated with a national day in June. Eggs are great for snacks, in baking, in salads, and of course, as a breakfast course. Here is a great recipe to make while camping to celebrate this oval culinary staple.
Campfire Shakshuka (Serves 2)
Recipe from freshoffthegrid.com
Ingredients
1 tablespoon olive oil
1 red bell pepper, seeded and sliced
1 poblano pepper, seeded and sliced
1 small onion, diced
3 gloves garlic, minced
2 teaspoons paprika
1 teaspoon cumin
1 14-ounce can diced tomatoes
2 eggs
¼ cup feta cheese
Parsley, chopped
Salt and pepper
Instructions
Heat oil in your pan over medium heat. Once hot, add the poblano, red bell peppers, and onions, stir to coat, and cook for 5 minutes until browning begins, stirring as needed. Add the garlic, paprika, and cumin and cook until fragrant, about 30 seconds.
Add the can of diced tomatoes, including juices. Reduce heat and simmer for 10 minutes, allowing mixture to thicken.
Crack the eggs into the sauce, spacing them evenly apart. Cover and allow the eggs to cook until the whites are set and the yolk is cooked to your preferred consistency, about 5-7 minutes. Season to taste with salt and pepper, Serve immediately, topping with feta cheese and chopped parsley and with a few slices of crusty bread.
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