MEAT RECIPE

Camp Breakfast

INGREDIENTS

1 x 400 g tin chopped tomatoes
10 slices of pepperoni
6 eggs
2 tablespoons olive oil
2 cloves garlic, crushed
bunch of kale, stalks removed, leaves torn
freshly grated parmesan
salt
fried bread

Equipment:
Gas cooker
Dutch oven

- Feeds 4 -

HOW TO MAKE IT

1. Tip the tomatoes into a Dutch oven and place on a portable gas cooker over medium heat until they start to bubble.

2. Meanwhile, fry off the pepperoni in a frying pan.

3. Make little indents in the hot tomatoes and crack in the eggs. Arrange the pepperoni over the top and cook until the egg whites are set but the yolks are still runny.

4. Heat the olive oil in the frying pan you used for the pepperoni, add the garlic and cook gently until lightly golden. Add the kale and cook until it’s nice and crispy.

5. Scatter the kale over the eggs and tomatoes, sprinkle generously with parmesan and season to taste with salt. Serve with fried bread.