A CAST IRON CAMP BREAKFAST

ONE OF MY FAVOURITE HEARTY BREAKFASTS..…

If you want to know more about WHY breakfast is so important, jump on over the to the blog section and have a read. I don’t even have a name for this concoction, for me it’s kind of a paella - shakshuka blend. I’ve seen photo’s of both and I guess that is what has inspired the cast iron skillet mix! It’s bloody delish, hearty AF and is sure to have your taste buds a dancing’!

What you’ll need:

1 x cast iron skillet [mine is the 30cm one from Campfire]

2-3 garlic cloves diced

1 x brown onion diced

2 chilli’s diced

2 cups cooked rice {usually left over form a feed the night before}

4-6 eggs - depending on how many are eating

1 tin of tomatoes + 1/3 tin water and stock

Fresh herbs {I used thyme , oregano and parsley}

Cherry tomatoes

Olive oil and salt and pepper

What to do:

Heat your cast iron skillet - now if you’re doing this over coals, set your coals off to the side, it’s a bit of a lengthy process and can take a bit or time to get the temp control right. What I would suggest is if popping it on a bbq plate instead. Personally this is a meal that I cook on the gas burner - it does work better. Once you skillet it heated and you’ve got some olive oil in there, toss in you garlic, onion, rice and chilli. Mix this about. until the onion is cooked through but not browned too much. season with salt and pepper.

Now tip in the tin of tomatoes in and then also a third of the tin of extra water and some stock {this can be a good tbsp of gooey stock like the best of the bone, liquid stock or a good quality stock cube} - mix about. Then crack your eggs into the mix - as you would if you were just cracking them into the pan. Now scatter your cherry tomatoes into the mix. Drop the heat down a bit if you’re using gas or if you’re on a BBQ plate - move it away from direct heat / flame. - You’ll need to now let it cook for about 15 + mins. The idea is that the liquid has enough time to evaporate a bit and also poach the eggs at the same time.

Once you’re all done I add my fresh herbs to the top. Allow the skillet to cool a bit and then I serve this up on toast. You should be able to lift out each egg with an egg flip and take a pile of the tomato-ee rice right along with it!

Enjoy x