Cooking outside over an open fire is our favorite method of gathering friends and family together around the hearth of the great outdoors. If the fire itself isn’t enough to bring everyone closer together, the aromas from this easy dutch oven recipe will do the trick. The heat from the cayenne pepper in this breakfast recipe will keep your family warm even after they’ve left the glow of the campfire.
If you already know how to use a dutch oven, you may be familiar with some popular brands including the Lodge cast iron dutch oven or the Camp Chef cast iron dutch oven. For this recipe we recommend using the Barebones 10-inch cast iron dutch oven.
However you like to spend your morning, this is one of the best dutch oven camping recipes to make the most of your time outside.
Eggs in Purgatory
Yield: 4 servings
- 4 eggs
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 can tomato sauce
- 1 can diced fire-roasted tomatoes
- 2 tablespoons olive oil + additional olive oil to brush onto toast
- ¼ teaspoon cayenne pepper
- 1 teaspoon dry oregano
- 4 slices sourdough bread (about 1-inch thick)
- Fresh basil sliced into ribbons
- Salt and pepper to taste
In a 4-quart cast iron dutch oven over a bed of 8-10 coals, add olive oil and allow to heat for 1-2 minutes.
Add diced yellow onion and red bell pepper and sauté for 2-3 minutes or until slightly tender.
Add tomato sauce and fire-roasted tomatoes and bring to a low simmer, adding fresh coals as needed to increase or maintain your temperature.
Once you reach a low simmer, add your cayenne pepper and oregano as well as salt and pepper to taste.
Adjust the coals beneath your dutch oven to 6 evenly-spaced pieces of charcoal.
Using the back of a spoon or spatula, create four wells or craters in your sauce and crack each egg into its own well, trying not to break the yolk or have the eggs run into each other.
Cover your dutch oven and add 8-10 pieces of charcoal to the lid.
Check your eggs every two minutes until the white is opaque and the yolk is slightly firm.
Add a light coat of olive oil to each slice of sourdough and toast each slice over coals or a fire. Put the toast on a plate and spoon the sauce and one egg onto each slice. Add salt and pepper as needed, then top with the sliced basil for a pop of cool flavor that will balance the spice of the cayenne pepper.
Even the best dutch oven recipes can be improved upon with a few additions: for a special touch, make a tomato sauce from scratch using fresh tomatoes, or add a spicy sausage to boost the heat. With the Barebones 4-quart cast iron dutch oven, you’ll have all the space you need to customize your meal.