Sometimes during camping season, fire restrictions are implemented so that you can not prepare your go-to campfire meals. One of our readers asked us on Facebook what we and our readers would suggest as alternatives to cook on a gas stove. My answer was “Shakshuka”!!!!! This middle-eastern dish was originally cooked over a campfire and still is, in some countries. It is an Israeli camping staple and the first thing that I ate on my first camping trip there when I was in the seventh grade.
It’s quick to prepare and easy to make. Shakshuka can be eaten as breakfast or dinner and this recipe is paleo, gluten-free, vegetarian and keto-friendly. You can also make this at home on your stove top. I prefer to make mine in a cast-iron skillet or Dutch oven.
Prep time: 10 minutes
Cook time: 20-30 minutes
2 cans diced tomatoes not drained
1 small or ½ medium onion, diced
1 bell pepper, diced
1 tsp. minced garlic
½ tsp. cumin
1 tsp. Italian seasoning
Salt and pepper to taste
2-3 sprigs basil or chives minced for garnish if desired
**you can also add one 8 oz can tomato sauce if you like more sauce and chili flakes for spice if desired
1. Sautee garlic, onion and pepper in olive oil.
2. Add diced tomatoes and spices. Turn heat down to low.
3. Add the eggs and simmer covered until eggs are thoroughly poached.
4. Garnish with basil or chives if desired. Serve warm with pita or flat bread.
***Serves 4-6 people