Camper's Creole-Style Eggs
Comments: A little preparation at home is needed.
A camping stove and a 12-inch [30-cm] frypan are needed.
  • 1 [28-ounce / 796-mL] can tomatoes, chopped
  • 1 cup [250 mL] chopped celery
  • 1 bay leaf
  • 1/2 cup [125 mL] minced green onions
  • 1/4 cup [60 mL] minced onion
  • 1 teaspoon [5 mL] salt
  • 1/8 teaspoon [0.5 mL] pepper
  • 1 [16-ounce / 454-mL] can peas
  • 1 tablespoon [15 mL] cornstarch
  • 1 tablespoon [15 mL] cold water
  • 8 eggs
  • 1 slice white bread, torn into tiny pieces
  • 6 ounces [170 g] grated Cheddar cheese
  • At home, into a casserole, mix together chopped canned tomatoes with juice, chopped celery, bay leaf, minced green onion, minced onion, salt and pepper.
  • Cover and cook over medium heat until vegetables are softened, for approximately 20 minutes.
  • Leave to cool completely.
  • Pour mixture into a tightly closed container; refrigerate until ready to leave.
  • On the camping grounds, pour tomato mixture and peas, along with the liquid, into a 12-inch [30-cm] frypan.
  • Bring to a boil onto camping stove.
  • Dilute cornstarch in cold water before pouring into tomato mixture.
  • Cook, stirring, until thickened.
  • Remove bay leaf.
  • Carefully break eggs, one at a time, into a bowl; add to tomato mixture
  • Cover and leave to simmer over low heat for 5 to 7 minutes.
  • Serve, sprinkled all over with tiny bread pieces, then with grated Cheddar cheese.