Camp Baked Eggs “Shakshuka”
Camp Baked Eggs
Makes : enough for one 12” skillet
Prep time : 15 minutes
Cook Time : 25 minutes
Cut : 1 package of Five Mary’s Lamb Merguez - ORDER YOURS HERE or Five Marys Dry-Aged Ground Beef, Italian Sausage, Breakfast Sausage, Ground Pork, Jowl Bacon, Smoked Uncured Bacon, or Ground Lamb
INGREDIENTS :
1 pint cherry tomatoes
1 ea. Red Bell Pepper, clean up and dice
2 Tbl. Good Olive Oil
1/2 small red onion, medium dice
2 Anaheim chiles or 1/2 jalapeño, stem, seeded, and chopped
4 cloves garlic, peel and crush
1 can crushed tomatoes, rinse with water
1/2 tsp. ground cumin
1/2 tsp. Smoked Paprika
1 tsp. Aleppo Chili Powder or Paprika
Salt and Pepper, to taste
8 Farm Eggs
Garnish :
Handful crumbled Feta Cheese or Farmers Cheese
1 tbsp. chopped flat-leaf Parsley or Cilantro
Warm flatbread, for serving
INSTRUCTIonS :
In a 12” Castiron or heavy bottomed pot on high heat brown merguez with half of the olive oil
Remove sausage to a cutting board and cut into large chunks reserve for later
Add remaining oil, cherry tomatoes and bell pepper cooking on high heat
When they have a good char reduce heat to medium
Add chopped chilies, onion and garlic cook until soft
Add canned tomatoes to pot with spices
Return Meguez sausage to pan and let simmer for 5-10 minutes on low
Add eggs using a small bowl crack an egg at a time using a spoon make a well in the sauce and slide egg in, salt and pepper eggs
Add dollops of farmers cheese between eggs
Pop pan into the oven and bake until the whites of the eggs are set
Pull out of the oven and sprinkle with fresh herbs
Serve with warmed flatbread
