This is a great alternative to a conventional breakfast. If the thought of having curry for breakfast doesn’t appeal, try this before you make your mind up. Its mild and aromatic and delicious served with buttery naan bread or even buttery toast.
We have a camping recipe for Naan bread in a link below.
If you love tomato ketchup, you’ll love a dollop squeezed over the cooked eggs. The sweetness of the ketchup with the spiciness of the eggs is a mouth-watering combination.
And besides all that, it’s the quickest curry dish ever!
As always, I like to cook the basic version when camping and that’s the recipe below. But if you want to pimp your eggs up you can add diced potatoes when adding the tomato. You can also fry a small onion along with the tomato. And if you like some heat, add a couple of small chilies.
Why not pre-mix all the spices before setting out. Keep them in a sealed jar or zip-lock bag.
The optional coriander added to the finished dish can be fresh or what I like to call ‘freshly dried’. Much nicer than shop-bought dried herbs, why not dry your own? It’s simple- all you have to do is put the fresh leaves on a piece of kitchen roll and microwave on low until they a crisp and dry. Crunch up and keep dry in a sealed Tupperware box or zip-loc bag.
I’ve used a skillet for this recipe, and it can be placed directly on the coals or raised above them.
This recipe serves four
After you finish checking out this recipe below, be sure to check out these tasty camping recipes.
Naan Bread Or Indian Flatbread Camping Recipe (Click Here)
Dutch Oven Blueberry Campfire Cobbler With Cinnamon Sprinkle Crust ( Click Here )
Dutch Oven Camping Egg and Sausage Bake ( Click Here )
Dutch Oven Cheesy Campfire Potatoes With Cream Of Mushroom Soup ( Click Here )
Instructions
Ingredients
- 8 large eggs
- 2 tbsp milk
- 1 large or 2 small tomatoes
- Pinch of chili powder (Optional)
- 1 tsp cumin seeds
- 1 tsp ground black pepper
- Pinch of salt to taste
- 2 tsp oil
- 1 tbsp chopped fresh coriander leaves (Optional)
Instructions
- Beat the eggs with the milk, turmeric, chili powder, cumin seed, salt and black pepper.
- Add the oil to the cast iron skillet and fry the chopped tomatoes for a couple of minutes until they are soft. Break up with a spoon.
- It’s at this stage that you could add the diced potatoes and green chilies and fry. If the potatoes are diced small enough they wont need to be pre-boiled.
- Beat the egg mixture again just before adding and pour into cast Iron skillet.
- Continue to stir with a wooden spoon until the eggs look like soft scrambled eggs. This will only take minutes if the skillet is directly on the coals.
- Take off the heat and mix in some fresh, chopped coriander leaves (Optional).
