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Trangia eggs in spiced tomato with bread
Outdoor

Trangia eggs in spiced tomato with bread

A simple Trangia dish inspired by shakshuka: eggs poached directly in a spiced tomato sauce. One pan, few ingredients — lunch or dinner on the trail.

OutdoorDinnerLunchQuick mealStandardMellemøstlig-inspireret
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20 min total
2 servings
Very Easy

Ingredients

servings
Units

  • Tomato and eggs

    • 1 dåse Chopped tomatoes
    • 4 stk Eggs
    • 1 stk Onion, finely chopped
    • 2 fed Garlic, finely chopped

  • Spice and serving

    • 1 tbsp Oil
    • 1 tsp Cumin
    • ½ tsp Paprika
    • ½ tsp Salt
    • ¼ tsp Pepper
    • 2 skiver Bread

Instructions

  1. 1

    Start the tomato sauce

    1. Heat the oil in the Trangia pan over medium heat.
    2. Sauté onion and garlic for 2–3 minutes until soft.
    4 min
    Medium heat
    PanSpoon
  2. 2

    Season and build the sauce

    1. Add chopped tomatoes, cumin, paprika, salt and pepper.
    2. Let the sauce simmer 5–7 minutes until it thickens slightly.
    7 min
    Medium heat
    PanSpoon
  3. 3

    Poach the eggs

    1. Make small wells in the sauce and crack the eggs in gently.
    2. Cover with a lid or foil and cook the eggs 4–5 minutes until the whites are set.
    5 min
    Low heat
    PanLid

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Details

Nutrition

Calories

420kcal

Protein

24g

Fat

22g

Carbs

32g

Serving Size

380g

Dietary

Allergens

ÆgGluten

Serving

Suggestions

  • • Eat straight from the pan with bread for dipping in the sauce.

Drink Pairings

  • • non-alcoholic: Water

Side Pairings

  • • Bread

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Store covered in the fridge. Reheat gently.

Tips

Preparation

  • • Chop onion and garlic at home for faster cooking on the trail.

Cooking

  • • Keep the heat low under the eggs — otherwise they cook too hard on a Trangia.

Serving

  • • No lid? Use foil or turn another pan over the top.

Variations

Flavor

  • Spiced and rounded

Health

  • Protein-rich and filling

Method

  • Trangia (one pan)

Toppings

  • Fresh herbs

Author

C

Camilla

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Comments

Author

C

Camilla