Eating healthy and enjoyable meals does not have to be exclusive to your home. With the right ingredients and some simple kitchen supplies, you can create delicious meals outdoors.

Campfire cooking is a fun experience, but it does not have to be limited to conventional meals like hot dogs and hamburgers. Get creative and bring your spices, seasonings and sauces to enjoy delicious meals before or after your outdoor activities.

An easy and delectable meal that tastes amazing when cooked over campfire is shakshouka.

What exactly is shakshouka? It's a tomato-based savory dish that originated in the Middle East from the nomadic Bedouin Berber tribes. The dish is still cooked and consumed by people around the world every day, and its natural and healthy flavour profile makes it an easy-to-cook dish for any camping trip. Plus, it’s an incredibly versatile meal that everyone can enjoy!

Bring your campfire meal to life with this delicious recipe!

  

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon cumin
  • ½ teaspoon salt
  • Black pepper to taste
  • ½ tablespoon chili flakes
  • ½ tablespoon smoked paprika
  • 1 chopped yellow onion
  • 3-4 cloves of garlic
  • 4 eggs
  • 1 chopped red bell pepper
  • 1 398 ml can of cherry tomatoes
  • 1 tin of smoked mussels
  • Bread or crackers for dipping
  • Cilantro (optional)

 

Cooking Supplies:

  • Cast iron grill
  • Knife
  • Cutting board/plate
  • Can opener
  • Spoon
  • Eating utensils
  • Bowl
  • Cloth/towel
  • Aluminum foil

  

 

Cooking Instructions

1. Set up your heat source (portable stove or fire) to begin prepping your meal. Place your cast iron grill over the heat to let the pan get hot. Once the pan has warmed up, pour the olive oil and spread it all over the bottom of the pan. 

 

2. Add the chopped onions and red peppers into the pan. Slowly stir everything together to ensure it gets nicely coated in oil. Don’t worry if your ingredients aren’t diced perfectly. It’s not always easy to chop vegetables outdoors.

photoKristen Berkeley

3. Once the onions have turned translucent (approx. 5 mins), add the garlic and slowly stir everything together.

  

4. Add the smoked paprika, cumin, chili flakes and salt. Continue stirring the ingredients together.

 

5. Hopefully you remembered to bring your can opener for this step! Open and pour the can of cherry tomatoes into the pan and stir all the ingredients together. Lightly break down the cherries so they are no longer whole. Then add the black pepper to the sauce and let everything simmer for approx. 15 mins.

 

Optional step: If your dish is drying down you can add some water to bring back the liquid.

 

6. Add the smoked mussels and spread throughout the pan. The smoked mussels add texture and a delicious smoky flavour to the dish. Let simmer for 5 minutes until sauce is slightly thickened.

 

7. Use your spoon to create 4-6 holes in your sauce mixture. This recipe calls for four eggs, but you can adjust depending on the size of your pan. 

  

8. Place the eggs into the holes you formed. Cover the pan with foil paper to help keep the heat in and poach the eggs for approx.10-15 minutes depending on how well cooked you want your eggs. I added extra cooking time for the poaching of the eggs as it can be tricky to cook over the campfire, so make sure you monitor your eggs as you don’t want to over cook them.

 

9. Remove the pan from the heat and take off the foil paper. If the eggs aren't cooked to your liking you can place them back on the heat to get harder. If you are happy with them, lightly sprinkle with black pepper and garnish with chopped cilantro.

photoKristen Berkeley

10. You can now serve the shakshouka with bread, pita, or crackers. Some people even add avocado. 

 

Now time to enjoy! And remember, you can eat delicious flavourful food while camping!

 

Tips:

  • Arrange or pack the items you will need to prepare this meal the night before. You don't want to forget any of the ingredients or cooking supplies.
  • If you don't have tiny containers for the spices, you can place each spice into a Ziplock bag. It’s a great solution if you want to pack light.
  • Please bring a towel or cloth that can be used to hold the handle of the pan. The heat from the fire can get incredibly hot and you don’t want to burn your hand. Safety first!
  • Be sure not to soak your cast iron grill in water as rust can develop.

 

Stay connected and follow my outdoor adventures: @travel_adventurehers