One-Pot Shakshuka with Smoky Tomato & Capsicum

# One-Pot Shakshuka with Smoky Tomato & Capsicum Some camp mornings need more than cereal, and a lot less effort than a full fry-up. Shakshuka is the answer: a thick, smoky tomato and capsicum sauce bubbling on the stove with eggs cracked straight into it, cooked under the lid until the whites are set and the yolks are still soft. One pan, one burner doing the real work, and bread for mopping up what's left. It is the kind of breakfast that travels well, too. Everything except the eggs comes from cans and the esky, it feeds four out of one pan, and the leftovers make a fine lunch wrap the next day. On a cool September morning with the fire still catching, it is hard to beat. What You Need Ingredients 2 tbsp olive oil 1 brown onion, diced 1 red capsicum, thinly sliced 1 green capsicum, thinly sliced 3 garlic cloves, sliced 1 tsp smoked paprika 1 tsp ground cumin 2 tbsp tomato paste 2 x 400 g cans crushed tomatoes 8 eggs Salt and cracked pepper Small handful flat-leaf parsley or coriander, chopped Crusty bread or wraps, to serve Optional: 100 g feta, crumbled Gear Wide shallow pan or camp skillet with a lid — or any pan you can cover with a plate Two-burner camp gas stove (one burner works fine with the lid trick) Wooden spoon and can opener Fire gloves and a heatproof surface for the pan Plates, forks and something to mop — bread is not optional How to Make It Put the pan over medium heat with the olive oil. Add the onion and cook for 3–4 minutes, stirring, until soft and starting to go translucent. Add both capsicums and cook for 5–6 minutes until they soften and the edges take on a little colour. Stir in the garlic, smoked paprika and cumin, and cook for about 30 seconds until the spices smell fragrant — do not let the garlic brown. Add the tomato paste and stir for 1 minute. It will darken and stick slightly; that is the flavour base. Pour in the crushed tomatoes, give the cans a swirl with a splash of water and tip that in too. Season with salt and pepper. Simmer uncovered for 8–10 minutes, stirring now and then, until the sauce is thick enough that a spoon drawn through it leaves a clean trail. Make four or eight wells in the sauce with the back of the spoon and crack an egg into each. Season the eggs lightly. Clap the lid on (or cover with a plate) and cook for 4–6 minutes over gentle heat, until the whites are set but the yolks still jiggle when you shake the pan. Take it off the stove, scatter over the herbs and feta if using, and let it sit for 2 minutes before serving straight from the pan. Camp Tips Prep at home: dice the onion and slice the capsicums into a zip-lock bag and keep them in the Engel — it saves ten minutes of knife work on a cold morning. Short on eggs or feeding a bigger crew? Add a drained can of chickpeas to the sauce in step 6 — it stretches the dish and keeps it hearty. Keep the heat gentle once the eggs go in. A furious simmer will set the whites before the yolks have a chance, and nobody wants rubbery eggs. Leftovers make excellent breakfast wraps — fold the cold shakshuka into a tortilla with a little cheese and grill it. Swap the bread for wraps or leftover damper; anything you can use to mop the sauce is the right call. Fuel for the Trip Keeping the eggs, capsicum and herbs cold from the first servo stop is half the battle, and that is where a proper 12V fridge setup earns its keep. If you are running an Engel or similar off the vehicle battery, check out our 12V accessories range to keep the camp pantry cold and charged for the whole trip — then this breakfast is ready whenever the stove is. Serves 4. Prep 10 minutes, cook 25 minutes.