Dutch Oven Camp Shakshuka with Feta and Warm Pita
Heat a Dutch oven over a medium-low stove flame or a grate over medium coals. Soften onion and pepper, then simmer with spices and canned tomatoes for 15 minutes. Crack in eggs, cover, and cook 8 to 10 minutes until the whites are set, then top with feta and herbs. Total time is about 45 minutes.
Shakshuka is a North African and Middle Eastern breakfast of eggs poached in spiced tomato sauce. It suits a Dutch oven well. The heavy pot holds steady heat, and the lid traps steam so the eggs set evenly on top.
Most of the ingredients are pantry cans and spices. You only need the cooler for eggs and feta. Serve it straight from the pot with pita for scooping.
Dutch Oven Camp Shakshuka with Feta and Warm Pita
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Medium-low stove flame or medium coals
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
This one's for the Crew
Join to unlock the full ingredient list, steps and Trail Notes.
Join the Crew Already a member? Sign inCooked it? Rate & review it.
Your rating helps the next camper pick dinner. Got an idea to make it better? Tell us below — good ones get added to the recipe with credit to you.