Every summer, my family and I go camping for a weekend or two. While we call it camping, others may argue that we go glamping. Yes, we sleep on inflatable mattresses with fitted sheets and cook good food, but we still sleep soundly every night in a tent. For many people at the campsite, they eat out at one of the great restaurants in the area or eat hotdogs, hamburgers, sausage, bacon, or sandwiches (or at least that’s what I notice). When people join us, they are often amazed by what we are able to cook; chicken tikka masala, fish curries, chili, pasta, ratatouille, tomato/cucumber salad, etc. So what’s our trick? I would say it’s probably the fact that we use some of the freshest ingredients and use our fire as if it was our stove, not only our grill. Scrambled eggs are a common camping food but make camping more fun by topping them with fresh ingredients!
Campfire Scrambled Eggs
- 2-3 large sausages or merguez (slightly cooked already)
- 4-5 large eggs
- 1 tomato, sliced
- 1/2 red onion, sliced
- handful of parsley
- Salt and pepper, to taste
- additional toppings
Over a small fire, place you cast-iron skillet and let it heat up.
Add the sausages and/or merguez. Cook until they are completely cooked through, 5-8 minutes depending on their size; this will also indicate that your pan is hot enough for the eggs.
In a bowl, crack all the eggs and whisk.
Swirl the excess fat from the sausages (or add some butter/oil) in the pan until coated. Move the sausages to the side of the pan. On the opposite side, add the whisked eggs and let them cook.
When the sides begin to turn pale yellow, gently fold the eggs. Repeat this folding process every 2-3 minutes until they are cooked.
- if you’d like to add topping and cook them, you can place them in the pan while folding the eggs (ex: jalapeños)
When the eggs are cooked, season with salt and pepper. Add the tomatoes, red onion, and parsley. Remove the pan from the fire and serve hot (don’t forget to extinguish the fire).