When I think of campfires I think of cowboys. When I think of cowboys I think of ranches. When I think of ranches I think of rancheros huevos. And here we are. An obscure, mashed up train of thought whose destination is typically always my stomach.

But when you are thinking about campfire recipes, you don't want to be sat there slaving over a hot, er, campfire. No, no, no...that fire burns for marshmallows on sticks, warmth for rubbish singing and flickering through scary stories. You need quick, easy to prepare, yet delicious food. I've been camping a lot in the past and food wise, always eaten really well. Prosecco and venison pate is almost as essential as bug spray and I'll always remember the bemused faces of other hikers as I prepared a three course lunch on the top of Ben Lomond with nothing but a PocketRocket stove. Kendal mint cake? As if.

When Park Resorts asked me to create a recipe for them, I thought rancheros huevos would be ideal as the ingredients travel well without refrigeration and are a great protein hit. The recipe also translates well into cooking over a fire, adding a smokey element. You don't need all of the herbs or toppings if you are camping proper and packing space is sacred, but if you can, add them to make a fireside feast.



Serves 4

Ingredients
2 tbs olive oil
1 medium onion, diced
1 large red pepper, deseeded and chopped
2 cloves of garlic, chopped finely
1 red chilli pepper, chopped
Half tsp smoked paprika (optional)
Half tsp oregano (optional)
2 large, ripe tomatoes, chopped
1 can of black eyed beans, drained and rinsed
4 eggs
Seasoning

To serve:
4 corn tortillas, warmed over the fire
1 avocado, sliced (optional)
Fresh coriander (optional)
Lime wedges (optional)

Method
Place a heavy frying pan, or better cast iron pan on a grill over the fire.

Add the olive oil and then the chopped onion, red pepper and chilli. Cook for a few minutes. Stir in the drained black eye beans, garlic, tomatoes, oregano and smoked paprika (if using). Cook until softened and tomatoes have thickened slightly.

Make four wells in the tomato and peppers and crack the eggs into each space. Cover with tin foil or lid and cook for a few minutes, the yolks should still be runny but the whites set well.

Meanwhile, warm the tortillas by wrapping in tin foil and placing on the lid or in a separate pan over the campfire.

Season well and serve the tomato/peppers and one egg with or on top of the tortillas and any of the optional toppings you have.