Basecamp Eggs

Looking to spice up your mornings? This fun recipe is a great way to start the day and to use up leftover marinara sauce. As a take on Huevos Rancheros, there are many ways to enjoy this dish, but simply accompanied by some breakfast pork, it has the campers lining up. Outside of the cutting board and knife, it’s a one-pan wonder, making clean-up a snap. Here’s what you’ll need:

1Tbsp. Olive Oil
Eggs
1 Hot Pepper (any) (sliced)
1 Onion (sliced in half moons)
2 Garlic cloves (minced)
Marinara Sauce
Salt and Pepper to taste

Heat a cast iron skillet (or any skillet, really) and add olive oil.
Add onions and peppers, then sauté until slightly softened.
Add garlic, salt, and pepper; continue to cook for a minute to a minute and a half.
Spoon the marinara sauce over the onion mixture to a depth of ¾ to ½ inch.
After the “hellish mixture” begins to boil, crack the eggs and drop them in random places in the mixture and top with a little more salt and pepper. We are poaching the eggs in Dante’s hot tub, essentially! Cover, don’t cover, it all depends on how you like your eggs. After they reach the doneness of your liking, simply spoon out the individual eggs along with as much sauce as possible.

As always, it’s your food and you are the one who’s going to eat it, so omit the ingredients that you don’t like or add those that you do. You can make this as spicy as you want, but I think after one spicy bite, you’ll be hooked.

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