Campfire Cast-Iron Filipino Garlic Rice and Egg Breakfast Skillet

Set a large cast-iron skillet over a steady campfire grate or camp stove and heat the oil until shimmering.

Serves 4

Ingredients

• 4 cups cold cooked day-old rice
• 1 whole head garlic, finely minced
• 3 tablespoons cooking oil
• 8 ounces cured beef tapa or breakfast sausage, sliced
• 4 large eggs
• 2 tablespoons soy sauce
• 1 tablespoon cane vinegar
• 2 green onions, thinly sliced
• 1 ripe tomato, diced
• Salt and black pepper, to taste

Instructions

1. Set a large cast-iron skillet over a steady campfire grate or camp stove and heat the oil until shimmering.
2. Add most of the minced garlic and fry gently until pale gold and fragrant, then scoop half of it out to use as a crunchy topping.
3. Add the sliced tapa or sausage to the pan and sear until browned and caramelized at the edges.
4. Push the meat aside, tip in the cold rice, and press it into the hot fat to break up the clumps.
5. Stir-fry the rice with the garlic and soy sauce until every grain is coated and lightly toasted, seasoning with salt and pepper.
6. Make four wells in the rice and crack an egg into each, then cover the pan with foil until the whites just set.
7. Stir the cane vinegar into a little soy sauce in a cup to make a quick dipping sauce.
8. Scatter the reserved fried garlic, green onions and diced tomato over the top and serve straight from the skillet.
9. This one-pan take on the beloved Filipino breakfast known as tapsilog brings garlicky sinangag fried rice, savory cured meat and a runny egg together over an open flame. Cooking it in cast iron on a camping morning fills the air with toasted garlic, turning humble leftover rice into the kind of hearty, salty-sour breakfast that fuels a long day outdoors.

Nutrition (estimated, per serving)

• Calories: 560 kcal
• Protein: 26g
• Fat: 24g
• Carbohydrates: 58g
• Fiber: 2g
• Sugar: 3g
• Sodium: 820mg