Recipe: Shakshuka

 Frosty mornings around the campsite call for a warm, hearty breakfast.


  • 2 cans diced tomatoes
  • 2 tbls olive oil
  • 2 red bell pepper, seeded and sliced
  • 1 red chilli, seeded and sliced
  • 1.5 small onion, diced
  • 3 cloves garlic, minced
  • 4 teaspoons paprika
  • 2 teaspoon cumin
  • 4 eggs
  • 1/4 cup feta cheese
  • parsley, chopped
  • salt and pepper
  • Optional: Diced bacon

Equipment Needed:


  1. Heat oil in your 3.2 Quart Combo Cooker over medium heat. Once hot, add the chilli, red bell peppers and onions. Stir to coat and cook until beginning to brown.
  2. Add garlic, paprika, and cumin and cook until fragrant.
  3. Add canned tomatoes and reduce heat. Simmer for 10 minutes to allow the mixture to thicken.
  4. Crack the eggs carefully into the sauce, spacing them evenly apart. Cover and allow the eggs to cook until desired outcome.
  5. Serve hot with feta cheese, chopped parsley, and a few slices of damper.