Campfire Cast-Iron Shakshuka with Grilled Peppers and Crusty Bread

Set a cast-iron skillet on a grate over a medium campfire and warm the olive oil until shimmering.

Serves 4

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 bell peppers (red and orange), charred over the fire and chopped
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili flakes
• 1 (28 oz) can crushed tomatoes
• 6 large eggs
• 1/2 cup crumbled feta
• 1/4 cup chopped fresh cilantro and parsley
• 1 crusty country loaf, sliced and grilled

Instructions

1. Set a cast-iron skillet on a grate over a medium campfire and warm the olive oil until shimmering.
2. Add the onion and a pinch of salt; cook 5 minutes until soft, stirring so it doesn't scorch over the open flame.
3. Stir in the charred peppers, garlic, tomato paste, smoked paprika, cumin and chili flakes; cook 2 minutes until fragrant.
4. Pour in the crushed tomatoes, season with salt and pepper, and simmer 10–12 minutes until thickened to a saucy stew.
5. Make six wells in the sauce and crack an egg into each; cover the skillet with foil or a lid and cook 6–8 minutes until the whites set and yolks stay runny.
6. Scatter the feta and fresh herbs over the top and pull the skillet off the heat.
7. Grill the bread slices alongside until charred at the edges, then serve for scooping straight from the pan.
8. Shakshuka — Arabic for 'a mixture' — traveled from North Africa across the Mediterranean and became a beloved one-pan breakfast. Cooked over a campfire in cast iron, it captures everything good about vacation mornings: a single smoky skillet, runny eggs in spiced tomato, and grilled bread to mop it all up while the coals still glow.

Nutrition (estimated, per serving)

• Calories: 390 kcal
• Protein: 19g
• Fat: 22g
• Carbohydrates: 32g
• Fiber: 6g
• Sugar: 11g
• Sodium: 720mg