Soy Chorizo Shakshouka
I created this simple one-pan vegetarian chorizo shakshuka while camping one day (under a massive boulder! scroll to bottom for photo, lol). I’m hoping to change up the normal and boring camping meals I’ve seen time and time again on the internet, and start bringing new and creative meals to the wilderness. My goal is to keep them minimalistic but as tasty as possible!
For this recipe, I used the soy chorizo from Trader Joe’s, but if real chorizo is your thing, feel free to substitute it! Even though I have a nice RTIC cooler, I still tend to buy vegetarian products if I know I’ll be making them on the second or third day of camping, for food safety purposes.
Things to keep in mind for this recipe:
- Temperatures for campfires can vary a ton based on the pan you’re using and where you place it. I’ve provided cooking times for each of the steps below, but for best results it’s best to keep an eye on your meal to ensure it doesn’t burn.
- I found that the soy chorizo has enough oil to make cleanup easy and warrant no extra butter, however, use ½ tablespoon of butter if you please.
How to make soy chorizo shakshuka on the campfire
- Dice the onion, red pepper, and jalapeño.
- Squeeze the soy chorizo into a pan and break it up with a spatula.
- Add the diced veggies to the pan and put it on the fire for 3-4 minutes to soften the veggies.
- Take the pan off the fire and make four divots in the chorizo mixture, then crack an egg into each of the divots. Lightly salt and pepper the eggs.
- Put the pan back on the fire on a flat surface. Let it cook for 3-5 minutes until you see the bottom of the egg whites set. It’s ok if the top layer and yolk are still runny, they will be cooked in the next step.
- Take your pan off the fire and set it on a rock or hard surface that can handle heat.
- Using an oven mitt, very carefully wrap aluminum foil around the pan. Let sit for 3-4 minutes to allow the tops of the eggs to bake/steam and finish cooking.
- Serve with a squeeze of sriracha!
Tips & Tricks
If you’re making this for someone who doesn’t like runny eggs, this can be easily tailored by gently breaking the egg yolks with a spatula once the eggs have begun to cook— for a mix of preferences, break any of the four!
Want to make this even easier once you are at camp?
Pre-cut your veggies in a Tupperware or Stasher bag and bring them along for an expedited cooking process at camp.
Recipes you may also like:
- Tunisian Shakshuka (the original one)
- Everything Bagel Salmon (also an easy one for camping)
- Liptauer (cheese dip for mid-day snacking!)
Now, here’s me on the roof of my “campsite kitchen” 🙂
Soy Chorizo Shakshuka
Equipment
- Aluminum foil
- Camping pan
- Knife
Ingredients
- 1/2 tube of soy chorizo find it at Trader Joe's
- 1/2 onion diced
- 1 red pepper diced
- 1 jalapeno diced
- 4 eggs
- Sriracha optional
Instructions
- Dice the onion, red pepper, and jalapeño.
- Squeeze the soy chorizo into a pan and break it up with a spatula.
- Add the diced veggies to the pan and put it on the fire for 3-4 minutes to soften the veggies.
- Take the pan off the fire and make four divots in the chorizo mixture, then crack an egg into each of the divots. Lightly salt and pepper the eggs.
- Put the pan back on the fire on a flat surface. Let it cook for 3-5 minutes until you see the bottom of the egg whites set. It’s ok if the top layer and yolk are still runny, they will be cooked in the next step.
- Take your pan off the fire and set it on a rock or hard surface that can handle heat.
- Using an oven mitt, very carefully wrap aluminum foil around the pan. Let sit for 3-4 minutes to allow the tops of the eggs to bake/steam and finish cooking.
- Serve with a squeeze of sriracha!