Camp Breakfast
, Feeds 4
Baked eggs in tomato sauce with crispy pepperoni and kale, cooked in a Dutch oven over a camp stove.
| prepHeat Dutch oven on portable gas cooker over medium heat | |||
| 1 × 400 g tin chopped tomatoes | Tip tomatoes into Dutch oven, heat until bubbling | Crack eggs into hot tomatoes, top with pepperoni, cook until whites set | Scatter kale over eggs, top with parmesan & salt, serve with fried bread |
| 6 eggs | |||
| 10 slices of pepperoni | |||
| 2 tablespoons olive oil | Fry pepperoni in frying pan | ||
| 2 cloves garlic, crushed | Heat oil, cook garlic until golden, add kale until crispy | ||
| bunch of kale, stalks removed, leaves torn | |||
| freshly grated parmesan | |||
| salt | |||
| fried bread | |||
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