Campfire Cast-Iron Belizean Fry Jacks with Scrambled Eggs and Refried Beans

Set a cast-iron skillet on a grate over a steady campfire and let the coals settle to an even medium heat.

Serves 4

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 3 tbsp coconut oil, plus more for frying
• 3/4 cup warm water
• 6 large eggs, lightly beaten
• 1 can (15 oz) refried black beans
• 1/2 cup shredded cheddar cheese
• 3 green onions, thinly sliced
• 1/2 tsp ground cumin
• Hot sauce and lime wedges, to serve

Instructions

1. Set a cast-iron skillet on a grate over a steady campfire and let the coals settle to an even medium heat.
2. In a bowl, whisk the flour, baking powder and salt, then rub in 3 tablespoons coconut oil until crumbly. Stir in the warm water to form a soft dough and rest it, covered, for 10 minutes.
3. Divide the dough into 8 pieces, pat each into a thin round, and cut a small slit in the center so they puff evenly.
4. Add enough coconut oil to the skillet to shallow-fry and heat until a scrap of dough sizzles on contact.
5. Fry the rounds in batches until golden and puffed, about 1 minute per side, then drain on a plate near the fire to keep warm.
6. Wipe the skillet, warm the refried beans with the cumin, and set aside in a mug or bowl.
7. Melt a little oil in the skillet and softly scramble the eggs until just set, folding in the cheese and half the green onions off the heat.
8. Pile the warm fry jacks with beans and eggs, scatter the remaining green onions on top, and finish with hot sauce and a squeeze of lime.
9. Fry jacks are Belize's beloved morning street food, and cooking them over a campfire captures the country's easygoing Caribbean-Central American spirit — crisp golden dough that turns a simple pot of beans and eggs into a shared vacation feast around the coals.

Nutrition (estimated, per serving)

• Calories: 540 kcal
• Protein: 22g
• Fat: 27g
• Carbohydrates: 52g
• Fiber: 8g
• Sugar: 3g
• Sodium: 820mg