Category Archives: eggs

Camp Oven Eggs in Purgatory

I’m not sure where the term ‘Eggs in Purgatory’ originated. Does it refer to the bubbling red tomato sauce? I’m not sure. However, this recipe is perfect for cooking in the camp oven over a campfire. Perfect for an Aussie bush brunch, this dish is high in protein and super tasty. 

Tomato beans eggs pepper

Camp Oven Eggs in Purgatory

Our Camp Kitchen

We cooked our Eggs in Purgatory while camping at Mount Bundy Station at Adelaide River in the Northern Territory.

Ingredients

1 Tablespoon oil
1 Red onion, finely chopped
3 Cloves of garlic, finely chopped
1 Can of tomatoes, chopped
1 teaspoon of dried Italian herbs
1/2 – 1 Teaspoon dried, crushed chilli
1/2 Teaspoon beef/veg stock powder
1 Can of mixed beans
4 Eggs
Grated cheese
Cracked black pepper

Method

Heat the camp oven in the campfire* and heat oil. Add onion and garlic, and sauté until onion is translucent.

Add the tomatoes, herbs, chilli and stock powder, and cook for a few minutes until tomatoes start to thicken.

Add the beans and cook for a few more minutes.

Crack eggs into the tomato bean mix, and sprinkle with grated cheese and black pepper.

Put the lid on the camp oven. Top the camp oven with hot coals and cook at moderate temperature until eggs are cooked to your liking.

tomato eggs and beans

*Sauteing over the fire in a camp oven can be uncomfortably hot. There are several ways I cook with an open pot, depending on what sort of fireplace we have (e.g. iron fire pit or open fire). One way is to hang your camp oven over the fire with a tripod or, in our case, a star-dropper. Another way is to take a shovel load of coals from the firepit and, in a safe place near the fire, place them on the ground, put your camp oven on top and cook over the coals.

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Camp oven cooking on the campfire

Bacon, Feta and Spinach Quiche

When we left Darwin I had some pastry and feta leftover and wasn’t sure what to use it for. Once I had taken stock of what our esky held I decided to cook quiche. I had never baked quiche in the camp oven before, so I was thrilled that it turned out so well. Very delicious!

Camp Oven quiche

Our Camp Kitchen

We cooked this delicious quiche in the Florence Falls Camp Ground at Litchfield National Park in the Northern Territory.

Waterfall Northern Territory Australia

Ingredients

10 sheets of filo pastry
Baking paper
1 onion, chopped
250g bacon, chopped
8 eggs
1/2 cup of milk
60g feta, chopped into small pieces
60g baby spinach leaves, roughly chopped
Grated cheese
Cracked pepper

Method

Prepare the camp oven. *Camp oven should be oiled. With two strips of baking paper line the bottom and sides of the camp oven, this will help get the quiche out when it is ready. Then line the camp oven with pastry going up the sides by 1 or 2 inches. The depth of your quiche will depend on the size of your camp oven. For this recipe, I used a 9-quart camp oven and the quiche was about an inch high.

Saute the bacon and onion in a frypan and set aside.

Whisk the eggs and the milk.

Add the feta, spinach, bacon and onion to the eggs and mix well.

Pour the egg mixture into the prepared quiche base, spread evenly, using a fork. Top with grated cheese and cracked pepper.

2020 May 20 Litchfield 12

Cooking in a camp oven

To bake the quiche, we put a few hot coals or heat beads under the pot (our camp oven has three short legs) and about three times as much on top of the camp oven. Check after 15 minutes to see if you have the right amount of heat. If you think you need a higher temperature, add and few coals (if cooking too hot, remove coals). We cooked ours quite slow, and it took about an hour. We will cook it a little hotter the next time, but thought since it was our first time baking a quiche, to err on the side of caution.

Cooking in your oven – Cook for 35 – 45 minutes at 190 degrees celsius. 

Australia campfire cooking

Note: *We always wash our camp oven when we are finished with it, heat it over the fire to dry and then rub oil into it using a paper towel until well coated – if you do that at the end of every use you will find your camp oven will be ready for use every time you want it and it will not rust.

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Campfire

Bacon and Feta Quiche recipe

Quail Scotch Eggs

This was my second pick as a popular dish from the United Kingdom. We love travelling, and we love food… the two go hand in hand for us. Eating is one of our favourite ways to explore the culture of a country we visit. When we arrived in England, we ask Dwayne’s cousin, whom we were staying with, what is something we should try while in England. Without hesitation, he said the scotch egg. Unfortunately, we didn’t get to eat scotch egg in London, but as soon as I could, I made my own. This is a simple way to make this yummy treat and the quail eggs make it perfect finger food for a party.

Ingredients

18 – 24 quail eggs*
500g fat pork sausages**
plain flour
1 egg, beaten with a splash of milk
dry bread crumbs
oil for frying

Method

Cook the quail eggs. Place the eggs in a saucepan and cover with water. Add a pinch of baking soda to make it easier to peel. Set the heat to high, and once the water begins to simmer, roll the eggs around in the pot with a chopstick. This will move the yolk into the centre of the egg.

Bring the water to a boil, boil for 4 minutes. Rinse the eggs in cold water and drain. Put the lid on the pot and gently roll eggs around in the pot to crack the eggshells. Carefully peel eggs. Set aside.

 

scotch eggs united kingdom food recipe travel food

Place the flour, egg and crumbs into separate bowls.

Squeeze the pork sausage meat out of the casings and divide into the portions you need. I did 24 eggs with a thin layer of sausage coating each. You can easily make the pork thicker on each egg by reducing the number of eggs you use.

Dust the eggs with the flour.

Using damp hands wrap the sausage around the egg. Dip the sausage wrapped eggs into the beaten egg and then coat in bread crumbs.

Heat oil in a deep pan and deep fry the coated eggs until golden brown (approximately 2 minutes). Drain on a paper towel.

Serve the eggs hot with a selection of sauces. They are also yummy when cold.

Notes
I have used tinned quail eggs before. They are just as good and you don’t need to peel.
** Good quality pork sausage. Try Cumberland or Lincolnshire.

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united kingdom food english eggs quail sausage pork

Chinese Tea Eggs

Another one of Dwayne’s favourites! We were shopping at an Aeon shopping centre, near Senibong Cove in Malaysia, when Dwayne’s nose led him to a pot of Chinese Tea Eggs simmering away outside a cute little tea shop. The aroma permeating from the pot was a delightful combination of cinnamon, star anise and soy. Not able to pass them by he purchased a few of the eggs and delighted in their taste, for they tasted as delicious as they smelled.

So taken was he by the tea eggs that I had to experiment with making my own. I did a search on the net and found some interesting recipes. I ended blending a couple of ideas and making up my own recipe.  I didn’t like the sweetness of the bought eggs so I omitted the sugar that was in most recipes. Add a 1/2 cup of sugar if you like it sweet.

Chinese Tea Eggs with star anise, soy, cinnamon, orange peel
Chinese Tea Eggs

This is how I made them…

Ingredients

  • 10 softboiled eggs

(I boiled the eggs with a little bicarb to help them peel easier. )

  • About three cups of water
  • 2 Tbs Kecap Asin (or soy sauce)
  • 2 Tbs Kecap Manis
  • 1/2 tsp salt
  • 4 pods of star anise
  • 2 cinnamon sticks
  • 8 whole cloves
  • 1/2 tsp black peppercorns
  • 1/2 tsp fennel seeds (optional)
  • 2 slices of lemon or orange
  • the contents of four opened black teabags (I didn’t have any lose tea) NOTE: Lapsang Souchong tea would be great in this recipe but I haven’t been able to find it yet. It would give it a smoky flavour.

Method

Do not peel the boiled eggs, but crack them all over to allow the flavour and colour of the marinade to penetrate them.

Add all ingredients, including eggs, to a saucepan and bring to the boil. Reduce the heat and simmer.

I simmer the eggs for about 30 minutes and then I let them sit in the marinade for another 12-18 hours. The longer you leave them in the marinade the more flavour and colour they will have.

They are a handy little snack when sailing and also a nice treat to take to fellow sailors when visiting.

Chinese Tea Eggs

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Chinese tea Eggs #tea #eggs #soysauce #cinnamon #staranise