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Tex-Mex Campfire Breakfast
No camping trip would be complete without a hearty camp-style breakfast to wake up to. Greet the morning with a little Tex-Mex flavour.
- Serves: 2 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 10 mins
Ingredients
½ C (125 ml) sour cream
olive oil
1 small onion, sliced
3 baby sweet peppers (yellow & red), deseeded and sliced
2 garlic cloves, chopped
1 C (250 ml) readymade salsa
½ C (125 ml) kidney or black beans
1 pickled jalapeño, sliced
2 large eggs
To Serve
2 large tortillas, toasted over the fire
1 avocado, peeled, depitted & sliced
salt and pepper
Method
Mix the sour cream, zest and juice together, then season to taste and set aside.
Set the fry pan from the Stanley All-in-One Fry Pan Set over medium-high heat. Heat a glug of oil, then add the onion and peppers. Fry for 2-3 minutes until the veggies begin to soften. Add the garlic and fry for another minute until fragrant. Add the salsa, beans and sliced jalapenos and bring to a simmer.
Use a spoon to create 2 little pockets in the sauce, then crack the eggs into the pockets. Simmer slowly until the whites are set but the yolks are still runny.
Season, then garnish with fresh coriander and serve directly from the pan with fire-toasted tortillas and avocado slices.
