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Fireside Shakshuka

Fireside Shakshuka

Fireside Shakshuka (Shahk-Shoo-kah) is an easy breakfast, lunch, or dinner meal that is made with poached eggs, simmered in tomatoes, bell peppers, onions, garlic, and spices. While this dish originates in the Mediterranean it is fantastically at home around the campfire. Not only do you get the heat and flavor from the fire but you will also enjoy the warming spices that meld into this dish. So pull out that cast iron skillet and say it with me while you dance and crack some eggs Shahk-Shoooooooo-Kah!
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine Mediterranean
Servings 3
Calories 175 kcal

Equipment

  • Cast iron skillet or dutch oven
  • Foil if using Cast Iron Skillet
  • Campfire

Ingredients
  

  • 3 tbsp Extra virgin olive oil
  • 1 lg Yellow onion Diced
  • 2 Green peppers Diced
  • 4 Garlic cloves Minced
  • 1 tsp Ground Corriander
  • 1 tsp Paprika
  • 1 tsp Cumin
  • Red Pepper Flakes A pinch or if you like it with more heat add to taste
  • Salt and pepper To taste
  • 1 can Chopped or diced Tomatoes 28 oz can
  • 1/2 cup Tomato Sauce
  • 6 large eggs
  • 1/4 cup Fresh Parsely (optional for garnish)
  • 1/4 cup Mint Leaves (optional for garnish)

Instructions
 

  • Prepare campfire with direct heating area that would equate to medium heat and a less direct heating area.
  • While the campfire is warming and you are getting coals built, dice your veggies.
    1 lg Yellow onion, 2 Green peppers, 4 Garlic cloves
  • Heat 3 tablespoon olive oil in a large cast-iron skillet or your Dutch oven.
    3 tbsp Extra virgin olive oil
  • Add your diced onions and green pepper with the garlic, spices (not red pepper flakes yet), and a pinch of salt and pepper. Cook over the coals making sure to move the veggies around to prevent burning. You want the vegetables softened but not charred, about 5 minutes.
    1 tsp Ground Corriander, 1 tsp Paprika, 1 tsp Cumin, Salt and pepper
  • Add the canned tomatoes and tomato sauce. Cover your skillet with foil or use your Dutch oven lid and let simmer for about 15 minutes. You are really letting the flavors meld here.
    1 can Chopped or diced Tomatoes, 1/2 cup Tomato Sauce
  • Take the cover off and let simmer for an additional 5 minutes to thicken the sauce. (If using foil do not get rid of the foil!) Now is your chance to taste and adjust the seasoning. If you want it a bit spicer add in your red pepper flakes now!
    Red Pepper Flakes
  • Use your spoon to make 6 indentations in the tomato mixture. Each well should be slightly larger than a golf ball and you should make sure that they are equally spaced around the pan.
  • Gently crack an egg into each indention. Move off the direct heat so that you are at more of a low heat setting and recover the pan. You will cook like this till the egg white has set (about 5-10 minutes). Check back often!
    6 large eggs
  • Cook till the egg white is set and the yolk has reached your desired consistency. Traditionally the yolk would be runny but if you prefer a hard yolk cook it longer.
  • When the egg is cooked uncover and add the fresh parsley and mint (if using). Season to taste with more salt, black pepper, or crushed red pepper.
    1/4 cup Fresh Parsely, 1/4 cup Mint Leaves

Notes

Camp Hero Notes:
  1. Pita Bread is great addition for this meal to scoop up the deliciousness right from the pan.
  2. Make the sauce in advance at home and bring it with you for an even quicker breakfast, lunch, or dinner.
  3. While the eggs provide a great shot of protein in the morning, you can always add in breakfast sausage, ground beef, ground lamb, or your favorite ground protein to make this a more substantial meal. Just cook the meat first and add it in prior to making your indentations in the sauce.
Keyword cast iron skillet, Easy Shakshuka Recipe, Mediterranean, one pot, Shakshuka, Shakshuka Eggs, Traditional Shakshuka