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


Shakshuka is a traditional Israeli breakfast dish made by cooking eggs in a spicy tomato-based sauce. This shakshuka recipe is perfect for camping — it’s full of flavour, easy to make, and cooks in one pot. If you haven’t had shakshuka before, you’re in for a real treat. We love shakshuka for breakfast, but it’d be an awesome dinner too.

In this video we demo how to make a shakshuka in a Jetboil MiniMo. The full shakshuka recipe is below.

Gear you’ll need:

Camping stove — we used a Jetboil MiniMo, but any camping or backpacking stove with a capacity of 1L or more and the ability to adjust the temperature down to a simmer is fine.

Something to stir with — we used a spork from Light My Fire.

Something to eat from — we used an enamel bowl but you could eat straight from your camping stove if you want.

Knife & chopping board — to cut the veggies. Our tip — cut them at home and carry them in a zip lock bag so you don’t need to cart a knife around with you.


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 like to prep our ingredients for this shakshuka before we go camping — it cuts down on rubbish and prevents you having to carry as much. Whether this is right for you is down to personal preference and depends on how soon you’d be using the ingredients, how much gear you’re happy to carry, the weather and whether you’ve got access to a bin.

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 starts to thicken and the tomato/bell pepper start to break down. Give the bottom of the pan a good scrape to make nothing’s sticking before the eggs go in.

6. Bring to boil. Crack the eggs into the sauce and reduce 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.
So there you have it — expanding your camping breakfast repertoire beyond porridge is now within reach. What’s your go-to camping breakfast? Hit us up in the comments below.

This article was originally published on Outdoor Appetite and is reposted here with permission.