One of the best things about camping is spilling out of your tent on a cold winter morning and getting that campfire breakfast on the go with a pot of coffee! This recipe is hopefully a one pan trick and will provide a delicious campfire smoky bean brekkie.
It can also be cooked inside in a cabin if that is more your style. Either way, it is sure to warm you up and keep the kids happy for a big day of exploring.
What you’ll need:
4 tbsp olive or grapeseed oil
3-4 rosemary sprigs
12 small cooking chorizo, halved
6 good-quality smoked hot dog sausages, cut into large chunks
2 onions, chopped
500ml carton passata
300g good quality BBQ sauce
2 x 400g cans borlotti beans, drained
2 x 400g cans haricot beans, drained
Toast, to serve
Heat the oil in a large paella pan. Add the rosemary and sizzle for a minute or 2, then scoop it out to a plate and set aside. Add the chipolatas and brown all over, push to one side of the pan and add the other sausages. Cook for a few mins until the chorizo starts to release some of its oil, then push these aside too. Add the onions and cook until soft, about 8 mins.
Add the passata, BBQ sauce and some seasoning. Bring to a simmer and bubble for a few mins, then stir in the beans and bring everything back to a bubble.
Using the back of a spoon, create little spaces in the beans and crack in the eggs, dotting them over the surface. Cover the pan with foil and cook gently for 10 mins or until the eggs are cooked to your liking. Top with the rosemary and serve with buttered toast and mugs of tea.
* Please note Big 4 Barossa offers fire pits for our guests but does not allow individual fires in the park.