Tomato Pepper and Egg Breakfast Skillet
A couple of weekends ago Ben and I celebrated our one year wedding anniversary! Somehow a year has passed, already! Note to self – order wedding photos!! Yes, I have no ordered our wedding photos yet. But to celebrate, we wanted to go back to wear allll the magic happened and celebrate in eastern Washington. Camping. Well, we planned on camping. And I planned on cooking. Only one of those things happened.
It was harvest time around them thur parts – so I grabbed my camera and we drove around the Palouse for a few hours snapping photos and taking it all in. I think Ben really misses being out in the fields working them during this time of year. He grew up doing it, so its hard to part from something as in-”grain”ed in who he is as farming. You just knew a pun had to be thrown in there… Look at who’s blog you’re reading…
Another one of our adventures besides visiting the farm and visiting the grandparents was to drive up and visit the wedding venue where we got married! We stopped into the fruit farm where we took our first photos, and picked peaches right from the trees. We stopped for a spell and visited our wedding venue and the lovely couple that run the joint and bought an amazing bottle of wine to celebrate and even stopped in at our cupcake maker’s shop to snag a few treats to take back to the family’s house with us. Best part – it was all Ben’s idea!! He might not show that romatic side often – to keep me on my toes, he says – but when that side comes out, I’m a puddle.
Our grand plan of camping didn’t work out as well, planned – and after an encounter on the Mountain, near the farm where we were supposed to camp, that included Huck catching a scent trail and nearly running off leaving us to hear a long, low growl as we left (quickly), I figured I’d let the beasts of the mountain have their territory and I would take one for the team sleep in a real bed and not bother them… Yeah… o.O
With all this glam-camp food I had ready to prepare – and not a camp stove to do it- I ended up cooking for the family at home instead. And really, even thought camping sounded like a great idea at the time - I was pretty glad to have a real bathroom all weekend.
This tomato, pepper and egg skillet is great for a crowd using only one skillet and minimizing camp dish doing. It doesn’t take a lot of prep work or time to make either, so you have more time hiking and relaxing than slaving over a campfire! You will love this high class camping fare.
All week, I’ll be sharing some of my favorite camp cooking ideas and quick tricks to camp cooking so you can be prepped and ready for this Labor Day weekend! Get one last hurrah in before fall starts and the kids are back in school!
A man in his field. It’s a beautiful sight.
Tomato Pepper and Egg Camp Skillet
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
2 Bell Peppers, diced
4 Tomatoes, diced
1/2 Onion, diced
2 Tbsp Olive Oil
Salt and Pepper to taste
2 Cloves Garlic, minced
1/2 tsp Rosemary, minced
1/2 tsp Oregano, minced
4 Slices Bacon, cooked and chopped
1 loaf Artisan Bread, sliced
In a large skillet over medium-high heat, add in olive oil and let heat up until shimmery. Add in bell peppers and onion and stir until softened. Add in diced tomatoes and stir. Let the mixture come to a simmer. Add in garlic, salt and pepper, rosemary, and oregano to taste. Add in cooked and chopped bacon. Let the mixture simmer until tomatoes have broken down slightly.
Reduce the heat slightly, and make four small wells in the mixture and crack and egg into each well. Let the eggs set, until the whites are cooked through. Cover the pan to speed up process.
Remove from stove and serve with toasted bread for dipping.