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Posted by on 15 Sep 2016 in Featured, Ozpig, Vegetable |

Eggs Ozpig

Eggs Ozpig

Campsite cooking doesn’t get any better than this, super delicious breakfast, or if you’re a light eater – lunch. Prepared in minutes, and cooked in minutes, on the Ozpig. This may well become a family favourite, as it is with us, writes Sandra Tate…

eggs_ozpigThe dish is essentially scrambled eggs but with a very tasty twist. It is cooked together with a base of fresh tomatoes, fresh ginger, garlic and a hint of chilli , and finally fresh coriander leaf. To do it justice the pan should not be crowded so it’s either breakfast forĀ  one or two, or cook one pan after another!

 

eggs_ozpig1For each person you will need:
2 eggs andĀ  2 ripe tomatoes, chopped
1cm cube of fresh ginger, finely chopped
1 small clove garlic, peeled, crushed
knob of butter
pinch chilli flakes, salt, pepper
fresh coriander

eggs_ozpig2Method:
Heat a large non-stick frying pan on top of the Ozpig – work without heat reducer, and work fast (so make sure everything is ready chopped). Melt butter in the pan and when foaming add chopped tomatoes, garlic, chilli flakes, and ginger. Fry for 3-5 minutes or until garlic and ginger is golden and the tomatoes softening but not breaking up. Season with salt and pepper. Now crack in the eggs to one side of the tomatoes and loosely scramble with a fork as they cook. Remove from Ozpig while still a little loose as they will continue to cook as you dish them up. Finish with a sprinkling of fresh coriander and serve with crusty bread.