One of the joys of camping for us is camp cooking. We enjoy adapting recipes to suit outdoor cooking and also reserve a few family favourites just for camping trips. Some things taste better in the great outdoors! Eggs Diablo is one of them. It’s simple to prepare and uses primarily shelf stable pantry items. If you like shoulder season camping when the mornings can be a bit chillier, you’ll find this hearty dish quite fulfilling. You can suit your own
tastes by varying the flavour of the salsa from mild to hot.
Serves 2 – 4
- 1 can of sliced potatoes or package of dehydrated
- 1 large jar of your favourite salsa or two smaller jars
- 4 eggs
- oil for frying
Heat oil in a medium sized frying pan over medium-high heat. If using canned potatoes, drain them and place in the pan. If using dried hash browns, mix with water per package directions and spread out in the pan. Fry the potatoes until they are evenly crisp. You don’t need to season with salt & pepper because you’ll get plenty of flavour from the salsa.
While the potatoes are cooking, place another medium frying pan over medium-high heat. Pour all of the salsa into the pan and bring up to a simmer. Once simmering, gently break four eggs separately into the salsa, keeping them as much apart from each other as possible. Turn the heat down slightly, cover the pan, and allow the
eggs to poach.
If the potatoes are done before the eggs, turn off the heat and cover the pan. They will stay warm for quite a while. When the egg whites have lost their translucency, uncover.
Divide the potatoes among the serving plates. With a large spoon or spatula, spoon salsa over the potatoes and slide the eggs out of the pan on top of the salsa. Spoon the rest of the salsa around the eggs.