Shakshuka

SHAKSHUKA

Cooking time: 20-30 minutes | Servings: 4

Here’s a Middle Eastern touch to your expedition! These simmering tomatoes and gently poached eggs works as breakfast, lunch, and dinner. In many ways, this is the perfect outdoor recipe; it’s healthy, filling and the name Shakshuka literally means “all mixed up”.

PRIMUS | CAMPING

Ingredients:

1600 g Crushed tomatoes

4 Diced onions

2 Sliced red peppers

4 Chopped garlic cloves

6 Eggs

1 tsp Sugar

1 tsp Ground cumin

1 tbsp Ground coriander seeds

1 tsp Paprika powder

Salt & pepper

Oliv oil for frying

Instructions:

PREPARE AT HOME

01 Mix the dry ingredients (sugar, cumin, coriander seeds, salt & pepper) in a little jar.

02 Dice the onion, slice the red pepper, chop chili and garlic. Place together in an airtight container.

COOK OUTSIDE

01 Sweat the vegetables in olive oil over medium heat.

02 When they’re soft, add the jar of dry ingredients and pour the chopped tomatoes into the pan.

03 Stir the mixture thoroughly, then let it simmer under lid for ~10 minutes.

04 Stir again, now gently crack the eggs over the simmering tomatoes and cover it with a lid for another 5-10 minutes, or until the egg whites are cooked.

05 Sprinkle feta cheese and fresh herbs on top, serve with a generous slice of sourdough bread.

living it large?

Add 1 block feta cheese for garnish, some fresh coriander and parsley and chopped sourdough bread!