Open Fire Cast Iron Shakshuka

Prepare your charcoal grill. Make sure you have your grill in a safe spot and you’ve followed all the necessary pre-grilling safety steps. Light the fire, and keeping grill lid open, place rack on the highest position. Set cast iron on rack to preheat the pan (your pan can take the heat so don’t worry about roaring flames).

Add to the pan the olive oil, onion, red bell pepper and garlic, stirring occasionally. When onions are translucent, after 3–4 minutes, add smoked paprika, cumin, chili powder and salt. Continue to stir for another 3–4 minutes. Add the crushed tomatoes and garbanzo beans, and let stew for 8–10 minutes. Depending on flame, you may need to add a little more water so the mixture is not too thick.

Add to the pan the olive oil, onion, red bell pepper and garlic, stirring occasionally. When onions are translucent, after 3–4 minutes, add smoked paprika, cumin, chili powder and salt. Continue to stir for another 3–4 minutes. Add the crushed tomatoes and garbanzo beans, and let stew for 8–10 minutes. Depending on flame, you may need to add a little more water so the mixture is not too thick.

Drizzle the crusty bread slices with olive oil and add to grill while eggs are cooking. Once eggs are cooked, remove the cast iron pan and toast. Serve with hand-torn cilantro and toast. Great for a Sunday camping brunch!