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Easy camping breakfast baked eggs in tomato sauce with chorizo, peppers, onions and poached eggs

Spanish Eggs

A classic baked eggs dish that can be made in one pan over a propane stove while you're camping.
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Course: Breakfast
Cuisine: Mexican
Keyword: breakfast, eggs, one pot
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 206kcal

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.

Nutrition

Calories: 206kcal | Carbohydrates: 5g | Protein: 11g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 204mg | Sodium: 66mg | Potassium: 170mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1456IU | Vitamin C: 51mg | Calcium: 47mg | Iron: 2mg