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Easy Rustic Campfire Shakshuka Skillet Recipe Perfect for Outdoor Cooking

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A hearty, smoky shakshuka cooked in a cast iron skillet over a campfire, perfect for outdoor cooking or a comforting meal at home.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 1 medium bell pepper (red or orange), diced
  • 1 can (14 oz / 400 g) canned diced tomatoes (San Marzano preferred)
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon chili flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs
  • A handful fresh parsley or cilantro, chopped (for garnish)
  • Crusty bread or pita (optional, for serving)

Instructions

  1. Prepare your fire or grill to medium heat with steady, moderate heat.
  2. Heat 2 tablespoons olive oil in a 10-12 inch cast iron skillet over the heat source until shimmering (about 2 minutes).
  3. Add chopped onion and diced bell pepper; sauté for 5-7 minutes until softened and slightly caramelized.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Stir in canned diced tomatoes and tomato paste.
  6. Add smoked paprika, ground cumin, chili flakes (if using), salt, and pepper; mix well.
  7. Bring sauce to a gentle simmer and cook uncovered for about 10 minutes, stirring occasionally, until thickened and flavors meld.
  8. Create four small wells in the sauce using the back of a spoon.
  9. Crack one egg into each well carefully.
  10. Cover the skillet with a lid or metal plate to trap heat and poach eggs evenly.
  11. Cook eggs for 5-8 minutes depending on desired yolk consistency (5 minutes for runny yolks, 8 minutes for firmer yolks).
  12. Sprinkle chopped parsley or cilantro over the top.
  13. Serve hot directly from the skillet with crusty bread or pita for dipping.

Notes

Control the heat to avoid burning the sauce or undercooking eggs. Use a lid to poach eggs evenly. Crack eggs into a small bowl before adding to sauce to avoid shells. Splash water if sauce thickens too much. Season cast iron well before use to prevent sticking. For indoor cooking, bake at 375°F (190°C) for about 12 minutes after adding eggs.

Nutrition

Keywords: shakshuka, campfire cooking, rustic breakfast, eggs, tomato sauce, outdoor cooking, cast iron skillet, easy recipe

Find it online: https://rowanrecipes.com/easy-rustic-campfire-shakshuka-skillet-recipe-perfect-for-outdoor-cooking/