Shakshuka, a North African-style dish featuring poached eggs in an aromatic tomato sauce, is a one-pan wonder that works for brunch, lunch, or dinner. Going the extra distance to rustle up a batch of chickpea flatbreads to help soak up the tomatoey goodness shows your fellow campers that you have their taste buds in mind.
Although it may have originated elsewhere, shakshuka, which means “all mixed up” in Hebrew, has become a national favourite of Israelis, possibly rivalling hummus and falafel. Said to be a fine cure for a hangover, it’s also a popular dinner option.
To make flatbreads, lightly beat egg in large bowl. Stir in chickpea flour, thyme, and salt. Slowly pour in 1 1/4 cups (310 mL) water and mix gently. The mixture will be fairly thin. Let batter sit at room temperature for about 30 minutes.
Heat lightly greased skillet over medium heat on camp stove or on grill grate set over a campfire. Pour 1/2 cup (125 mL) batter into pan and quickly lift skillet off burner, then tilt and swirl pan so batter forms thin 6 in (15 cm) circle. Cook until bubbles form on surface and edges begin to curl in, about 2 minutes. Flip and cook for 2 minutes more. Repeat with remaining batter. You should get 5 flatbreads.
To make shakshuka, in large, deep-sided skillet over medium-low heat or on grill grate set over a campfire, heat oil. Add onion and salt; cook until onion is very soft, about 10 minutes. Add asparagus, red pepper, and garlic to pan; cook for 4 minutes. Stir in paprika, fennel seeds (if using), cumin, and black pepper; heat for 1 minute.
To crush tomatoes, transfer contents of can to large bowl and squeeze through your fingers to create a chunky pureu0301e. Add tomatoes to pan, bring to a bare simmer, and simmer for 10 minutes. Stir in feta or goat cheese, if using, and lemon juice.
Using spoon, make a well near perimeter of pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge it, leaving yolk exposed. Repeat with remaining eggs, working around pan as you go. Cover pan, reduce heat to low, and cook until egg whites are barely set (no longer translucent) and yolks are still runny, about 10 minutes.
Sprinkle on parsley or basil.
This recipe is part of the Outdoor Eats collection.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!