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