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


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


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.


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