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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!

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

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!