Smoking Shakshuka Recipe
Campfire cooking
What better way to start the morning than with eggs?! That’s right, eggs slowly baked over the fire, nestled in with a bed of tomatoes and a side of sausage. Commonly referred to as Shakshuka, this one’s like a warm blanket for your stomach... if a blanket was tasty AF that is. Enjoy it as the sun rises, sets, or any time in between.
Ingredients
1/2 butternut pumpkin, skin on, seeds removed, cut into cubes
Extra virgin olive oil
400g tin of crushed tomatoes
2 tsp smoked paprika
1 tsp ground cumin
1 red onion, sliced into rings
Handful of chopped parsley
4 eggs
Chipotle sausage (optional)
Makes: 2 generous serves to get you ready for adventure
Method
Light your fire and let it burn down until you obtain a medium heat. Or go on the stove if you're vibing indoors.
Arrange the pumpkin in the cast-iron frying pan in a single layer, drizzle with olive oil and season with salt.
Place on the heat and cook until soft and starting to caramelise. This should take about 10 minutes.
If cooking on the fire you’ll want to remove the pan from the heat before adding the other ingredients
Add the crushed tomatoes, paprika and cumin to the plan and swirl to combine.
Scatter over the onion rings, then crack the eggs over the top.
Return the pan to the heat until the egg whites are just cooked and the yolk is still runny.
Optional: While the eggs are cooking, fry sausages in a pan on hot heat with a little olive oil until cooked.
Enjoy with your cup of Joe.