Off-Grid Shakshuka
Craving something hearty and satisfying that you can whip up quickly on a single burner camping stove? Loaded with baked beans, eggs, sausages and veggies, this popular Middle Eastern breakfast will set the family up for hours of outdoor fun!
- Prep Time
- 10 mins
- Cook Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 1 onion, diced
- 1 capsicum, diced
- 2 sausages, cooked and diced
- 1 cup cooked diced potatoes (or any leftover veg)
- 1 tsp cumin
- Salt and pepper, to taste
- 1 tsp chilli flakes (optional)
- 2 x 400g cans baked beans in tomato sauce
- 1/4 cup water
- 4 eggs
- Block of feta
- Olive oil, for cooking
Method
- Step 1
- Heat a little olive oil in a hot frying pan on your single burner, and throw in the diced onion, capsicum and sausage. Cook for a few minutes until the onion softens.
- Step 2
- Add your cooked potatoes, cumin, salt and pepper, and chilli flakes if you're after a little heat. Cook for another minute to get those spices working.
- Step 3
- Pour in the baked beans and 1/4 cup of water, then stir until everything is hot and bubbly.
- Step 4
- Crack your eggs right on top of the mixture, turn the heat down to medium, and cover the pan with a lid. Let it steam for about 2 minutes or until your eggs are perfectly cooked.
- Step 5
- Sprinkle with feta, serve with hot buttered toast and dig in!
A cracking good time
If there’s one thing Steph de Sousa loves more than camping, it’s going home with zero leftovers and a nice clean cooler packed back into the caravan or camper trailer. That’s one reason this Off-Grid Shakshuka recipe has become a final day tradition for the popular social-media cook and mother of four.
“Not only is this shakshuka the ultimate eggy comfort food when you're camping and super easy to make, it also makes a great last-day breakfast,” says Steph. “You can use up all of those leftover veggies or cooked sausages in your Esky so you don't have to take them home with you.
“My boys are potato mad, so if we have any leftover potatoes from dinner the night before, they always ask if they can have this beautiful Middle Eastern dish for breakfast. Although, it can be enjoyed any time of day, really.”
You can also sub out the fresh ingredients with unrefrigerated alternatives to save on cooler space, or swap out things the kids turn up their noses at, suggests Steph.
“There are no rules with my recipes, if you don’t like something, just change it; for example, you can use Twiggy Sticks instead of sausages, or dice up a can of baby potatoes to save space in your cooler,” she says.
“And if someone in the family doesn’t ‘do’ baked beans, you can always use tinned, diced tomatoes instead.”
Thanks to Good & Fugly for providing fresh produce. They’re a supplier that champions local farmers, embraces perfectly imperfect but delicious food for significantly less ... and it lasts ... ideal for your camping trip!
FAQs
Steph de Sousa dishes up her expert advice on common shakshuka cooking questions.
Shakshuka is traditionally enjoyed as a satisfying breakfast or brunch dish, but it also makes a great fast dinner or easy meal whenever you’re in the mood for one-pot cooking.
Try replacing the sausages with a 400g can of chickpeas – I’d avoid tofu here, as it might get a bit mushy.
I usually wrap my egg cartons in bubble wrap before packing them for camping. A little-known fact about eggs: if you’ve stored them in the fridge at home, you need to keep them in the cooler, but if you’ve stored them in the pantry or bought them off the supermarket shelf, it’s okay to keep them at room temperature.
Absolutely! If your cast iron pan is well-seasoned, it should be fine to use for recipes like this that contain acidic ingredients such as tomato sauce. Having said that, I usually leave my heavy cast-iron pans at home when I’m camping and stock up on low-cost non-stick pans. They’re easier to pack, and I don’t mind if they get knocked around a little.
Your egg whites should be an opaque white and your yolks will have risen a little but still appear soft. Shakshuka is best eaten straightaway, while it’s still warm and inviting.
I like to enjoy my shakshuka with a hunk of warm, crusty bread, buttered toast or some pita. You can also slice up some avo to have on the side. It’s the perfect accompaniment for all that tangy spiciness.
