In the spirit of writing about comfort food and fall recipes, here is another easy one-pan meal, sure to fill you up at the start of your day.

The eggs are cooked in the dish like shakshuka and are a wonderful addition to the protein already in the recipe.

Don’t feel like reading the recipe. Watch the video below:

TUSCAN FARMER’S BREAKFAST

Feeds: 4 Equipment: Large Sauce Pan, Can Opener, Spoon or Spatula, extra pan for toasting bread (optional)

Storage: D75/R25

Ingredients:

* One large portion of the sausage of choice. I usually use about a pound.

* 1/2 onion diced

* 4 cloves of garlic minced or garlic powder (see notes)

* 4-6 eggs (In a travel carton in the shell)

* .5 tsp of salt

* 1 cup of chicken broth

* 1 14 oz can of cannellini or great northern white beans

* 1 14 oz can of fire roasted tomatoes diced

* 1.5 tsp Italian seasoning (extra for garnish)

* 1-2 tbsp avocado oil

* .25 tsp of chili flakes (optional)

* Crusty bread sliced (optional)

Note: I usually use beef sausage to add a heartier flavor

Prep at Home

Pre-dice your garlic and onion and place them into separate bags with a paper towel and place them into your cooler or camp fridge.

I also sometimes skip the fresh minced garlic for garlic powder on the trail. I am not lazy, just efficient.

Pre-slice the sausage for longer, thinner cuts so the sausage cooks more quickly. Place in a ziplock for your cooler or camp fridge.

Don’t forget to label what recipe they are for!

Cook at Camp

Heat your 10-12inch skillet to medium heat and add your avocado oil. Sauté the onions until they are translucent (about 3 minutes over medium-high heat)

Add sausage and brown a little. Turn the heat down to medium and add the minced garlic. Sauté until fragrant and golden brown, stirring often.

Turn the heat down if necessary. Sometimes the camp stoves can be overpowered by the actual temperature rather than what the dial suggests.

Then add the herbs and cook for one more minute.

Add the diced tomatoes with the liquid, then the beans with the liquid removed, and then the chicken stock. Add salt and chili flakes to taste.

Bring the pan up to a simmer for about 5-7 minutes. Once the liquid has reduced, make four or six small wells in the tomato bean mixture.

Crack the eggs into the wells and let them cook until the egg whites are solid white and the yolk is still runny.

Sprinkle fresh Italian parsley or more Italian seasoning on top, and then scoop and serve.

Optional: I top mine with a little mozzarella cheese or sour cream if I have it. If you have a bit of crusty bread, toast it in another pan to dip into the sauce.

Egg travel tips

In most of my camp meals, I pre-crack and scramble the eggs into a plastic carton that fits better into the fridge.

There are plastic egg cartons meant for camping travel, but I have had mixed results with the container being tossed inside of a camp fridge on a hard day of off-roading.

I commonly make this meal on the first or second morning of camp so that I don’t have to worry about the whole eggs in the refrigerator.

Optional workaround: You could soft-boil the eggs at home, slice them in half at camp, and add them to the mixture so that they warm up with the rest of the meal.

The key here is also extremely fresh eggs. Since the other ingredients in the dish are canned, the fresh egg makes the meal seem more luxurious.

Also, canned tomato, beans, and potatoes can be a workhorse for many meals and are basically already precooked and only need to be warmed in a pan.

Simple Breakfast

It’s that simple!

This is one of my favorite recipes because I can start it and then walk away to make coffee or enjoy company around a morning campfire.

I usually use my carbon steel pan for this recipe so that the tomato doesn’t strip the seasoning out of my other cast iron skillet.

If this camp recipe inspires you to up your camp meals, please follow for more camp recipes, camp cooking tips, camp crafts, and adventure stories.

Next week, R&R will be providing a commemorative camp craft.

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