Fried Eggs with Medley of Sweet Peppers



For some campfire infused fare try this earthy medley. While your package of peppers steam on the grill, fry a couple of eggs in a cast-iron skillet over the fire- your eggs will have never tasted better. Don’t forget the oven mitts when packing!




Serves: 6
Ready In: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:


1 red sweet pepper, seeded and thinly sliced



1 yellow sweet pepper, seeded and thinly sliced



1 orange sweet pepper, seeded and thinly sliced



1 green sweet pepper, seeded and thinly sliced



1 large red onion, thinly sliced



4 cloves garlic, thinly sliced



4 sprigs of dried rosemary



3 tbsp extra-virgin olive oil



½ lemon, juiced



½ tsp lemon, juiced



Eggs



2 tbsp butter



6 eggs



salt and pepper




Cooking Instructions:


Medley of Peppers



In large bowl, toss together peppers, red onion, garlic, rosemary, olive oil, lemon juice, salt and pepper. Toss to combine.

Evenly divide mixture between 2 large sheets of heavy duty aluminum foil. Roll up to form a package. Wrap each package again securely in another sheet of foil to double wrap. (Make ahead: refrigerate for up to 1 day.)

Place packages on greased grill over hot coals of campfire and cook, turning once, until peppers are tender, about 12 minutes.



Fried Eggs



Meanwhile, melt butter in large cast-iron skillet. Crack 3 eggs into skillet and sprinkle with salt  and pepper.

Let eggs cook until whites begin to turn opaque, about 3 minutes. If you wish, turn eggs over and continue cooking, just until yolk begins to set, about 1 minute.

To serve, divide pepper mixture on plates and place an egg on top of each serving of peppers.



Tip



Use any leftover peppers in sanwiches for your hick or day-trip or reheat for a fajita dinner. Two meals in one!