Our Favorite One Pot Shakshuka Camping Recipe

Serves 2 | Prep time: 10 minutes | Cooking time: 15 minutes

Shakshuka, a customary Israeli breakfast delicacy, involves simmering eggs in a zesty sauce primarily composed of tomatoes. This shakshuka recipe is ideal for camping – it’s packed with taste, simple to prepare, and requires just one pot to cook. If you’ve never tasted shakshuka, you’re about to experience a delightful surprise. While we relish shakshuka as a breakfast meal, it can also serve as a fantastic dinner option.

You could probably even cook this up in a pot on a Blackstone griddle.

Table of Contents

• Gear you’ll need
• Ingredients
• What to do

Gear you’ll need

Camping Stove – Our choice was a Jetboil MiniMo, but any camping or backpacking stove that can hold at least 1L and has a simmer setting will work just fine.

Utensil for stirring – We utilized a spork from Light My Fire.

Eating utensil – We opted for an enamel bowl, but if you prefer, you can eat directly from your camping stove.

Knife and Cutting Board – These are needed for chopping the vegetables. We suggest prepping them at home and transporting them in a ziplock bag to avoid the need to carry a knife during your trip.

Ingredients

1 tbsp olive oil

1 small onion, chopped

2 cloves garlic, crushed

1 tsp ground cumin

1 tsp paprika

1/2 tsp chilli flakes

Pinch cayenne pepper

1 can chopped tomatoes

1 tomato, diced

1/2 bell pepper (aka red pepper, capsicum), chopped

2 free-range eggs

Bread to serve

What to do

We prefer to prepare our shakshuka ingredients before our camping trips – it minimizes waste and reduces the load you need to carry. Whether this approach suits you is a matter of personal choice and hinges on factors such as when you plan to use the ingredients, your comfort level with carrying additional gear, prevailing weather conditions, and the availability of a trash can.

1. Cut up the veggies. 
2. Light your camping stove and add the olive oil, onion, and garlic. Stir for a couple of minutes until soft.
3. Add spices. Stir for 30 seconds to coat the onion and garlic.
4. Add the bell pepper and fresh tomato. Cook for a couple of minutes until soft.
5. Add canned tomatoes. Reduce heat and simmer for 5 minutes until sauce thickens and the tomato/bell pepper breaks down. Give the bottom of the pan a good scrape to make sure nothing’s sticking before the eggs go in.
6. Bring to a boil. Crack the eggs into the sauce and reduce the heat to a simmer. Once the eggs are in, cover and let cook until the whites are set.
7. Once the egg whites are set, you’re good to go. Serve with bread. If you’re feeling fancy, top with parsley and feta.