This easy camping breakfast is made with a homemade sauce of tomatoes, peppers, onions and chorizo with eggs that poach right in the sauce.
Because this meal can be cooked in one pan over a propane stove, you’ll spend very little time washing dishes, making it the perfect way to start the day while camping.
I experimented with making a new dish on my last camping trip – one of my favorite meals from the time I lived in Spain – and it was a keeper. To decide if meals make it on my future camping menus, they must meet the following criteria:
- Quick to make (ideally less than 30 minutes, start to finish, for breakfast)
- Minimal ingredients that are easy to pack and transport
- Can be made using the supplies in my camp kitchen
- Minimal prep (which means more dirty dishes)
- Delicious or at least something that everyone (husband and four kids) will eat
I studied abroad in Granada, which is in the southern, Andalusian region of Spain. In that area, this dish is called Huevos a la Flamenca, but I’ve also heard them called Huevos a la Espanola or simply Spanish Baked Eggs.
In southern Spain, this dish is not typically eaten for breakfast, and instead it commonly found as a tapas dish for lunch or dinner. However, I LOVE eggs for breakfast, so this meal is now part of our camping breakfast rotation (and one I also make at home)!
a note from Jenny
Although I love this egg dish from Spain, my all-time favorite meal (also with eggs) from my time living in Spain is Tortilla Espanola. I’ve never tried to make it while camping, but maybe I need to give it a try!
Ingredient Notes
- Chorizo: The recipe calls for 8 oz. of chorizo, which makes for a pretty meaty sauce. I prefer to use a little less (around 5-6 oz.) and let the
- Diced Vegetables: I dice the onions, peppers and garlic before my trip to make this recipe even easier while camping. Green peppers keep this dish mild for my kids, but feel free to substitute with spicier peppers for more heat.
- Diced Tomatoes: Canned tomatoes make for easy packing. I prefer to used crushed tomatoes so my kids can’t pick out any chunks of tomato. If you can, use the fire roasted variety for added flavor.
- Eggs
- Tortilla Chips: Tortilla chips make for the perfect scooper – you may not even need a fork!
- Queso Fresco: I like to top with queso fresco but using shredded Manchego cheese will give you authentic (and delicious) Spanish flavors.
I pulled together the best one pot camping meals for breakfast, lunch, dinner and dessert in one place. This Marry Me Chicken One Pot Meal is my personal favorite propane stove camping dinner.
Step by Step Directions
In this section you’ll find a step by step tutorial of how to make this recipe with photos. The full recipe with exact measurements, steps and a printable card can be found at the bottom of the post.
Scroll through the step by step images ->
1. Sauté vegetables
Over medium heat, heat olive oil in a large pan on the propane stove. Add diced green peppers, onions and garlic and sauté until tender.
2. Cook the Chorizo
Add 6-8 ounces of chorizo to the pan and sauté until cooked through. Drain off excess fat and discard.
3. Simmer tomato sauce
Add the can of crushed tomatoes and simmer for 3-5 minutes.
4. Add eggs
Make 4 indentations in the tomato sauce and crack one egg into each indentation. Top each egg with salt and pepper. Lower the heat to low and place a lid over the pan. Cook the eggs for 3-7 minutes, depending on your liking.
4. Serve
Scoop a large portion of the tomato sauce with an egg out of the pan. Top with cheese and serve with tortilla chips.
Spanish Eggs
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 2 cloves garlic, minced
- 8 oz. Chorizo sausage
- 1 can (15 oz) crushed or diced tomatoes, fire roasted
- 4 eggs
- tortilla chips and queso fresco, for serving
Instructions
- Over medium heat, heat olive oil in a large pan on the propane stove. Add diced green peppers, onions and garlic and sauté until tender, approximately 4 minutes.
- Add chorizo to the pan and sauté until cooked through. Drain off excess fat and discard.
- Add the can of crushed tomatoes and simmer for 3-5 minutes.
- Make 4 indentations in the tomato sauce and crack one egg into each indentation. Top each egg with salt and pepper. Lower the heat to low and place a lid over the pan. Cook the eggs for 3-7 minutes, depending on how soft or hard cooked you like your eggs.
- Scoop out one egg with the sauce and serve with queso fresco and tortilla chips.