Shakshuka: A Quick and Easy Campfire Recipe

The girls and I first learned about Shakshuka when we were discussing Middle Eastern food in culinary arts in Nevaeh’s senior year. Since then, it has become a dish we eat every couple of months—it’s warm, hearty, and filling—perfect for cold mornings when we need something extra.

If you’re looking for a filling, flavorful breakfast that’s easy to whip up at your campsite, shakshuka is the perfect choice. This one-pan dish of poached eggs in a spiced tomato sauce is hearty and versatile, allowing you to customize it with your favorite ingredients.

Originating from North Africa and the Middle East, shakshuka has become a favorite worldwide for its simplicity and bold flavors.

About Shakshuka

Shakshuka is a versatile and hearty dish perfect for a campsite breakfast. It’s quick, easy, and requires minimal ingredients while delivering a big flavor. It’s a one-pan meal, ideal for campers with limited cooking equipment.

Originating from North Africa and the Middle East, shakshuka has gained popularity globally for its simplicity and adaptability. Whether cooking over a camp stove or a fire, you can customize the level of spice and richness with local ingredients or whatever you have on hand.

When learning about it, I first thought that it was similar to eggs in purgatory, an Italian dish of eggs poached in a spicy tomato sauce. Both dishes share the base of tomatoes, onions, and garlic, with eggs gently simmered in the sauce until perfectly cooked.

The main difference lies in the seasoning. While shakshuka incorporates bold Middle Eastern spices like cumin, paprika, and cayenne pepper, eggs in purgatory are typically seasoned with Italian herbs such as basil, oregano, and red pepper flakes.

Shakshuka can also be more complex with the addition of bell peppers, preserved lemon, or harissa, whereas eggs in purgatory tend to have a simpler, more straightforward flavor profile. Both are comforting and perfect for a hearty breakfast, but shakshuka often brings a more earthy, spicy kick.

What Ingredients Do You Need for Campfire Shakshuka?

• Olive oil: Using quality olive oil can elevate the flavors of your dishes, especially in shakshuka, where olive oil is a key ingredient in creating a rich, velvety sauce.
  Inferior oils can turn rancid quickly or lack the fruity, peppery notes that bring depth to a dish. By investing in good olive oil, you’re enhancing the taste of your food and reaping the benefits of antioxidants and heart-healthy fats often stripped away in cheaper, mass-produced versions. Look for oils in dark glass bottles that protect the oil from light, and store it in a cool, dry place to preserve its quality.
  I recommend the La Tourangelle for camping because it is high quality and comes in a container that is less prone to spilling.
• Onion
• Red bell pepper
• Garlic cloves: This is a fun little trick: If you’re trying to get the peel off, smash the garlic clove with the back of a knife, and it will come right off.
• Paprika
• Cumin
• Chili powder
• Petite diced tomatoes: Want the highest quality tomato? Buy whole canned tomatoes and cut them down yourself.
• Eggs: Buy local whenever possible. Talk to your farmer. Learn how the eggs were produced. How did the chickens live?
• Salt and pepper
• Cilantro

What Tools Do You Need for Campfire Shakshuka?

• Camper Stove
• Large pan
• Chef’s Knife
• Cutting board
• Can opener
• Spatula
• Lighter

Camping Trick

Put your discarded onion and bell pepper parts inside the can to throw it away, this keeps your cooking area clean.

Print

Looking for More Great Camping Recipes?

Check out my camp coffee post!