One-Skillet Kippers and Eggs
My friend introduced me to this meal of kippers and eggs a couple of years ago while camping. It's the perfect meal for car camping, but it's also a great breakfast for a relaxed weekend morning.
Servings: 4 people
Ingredients
- 1 6-ounce can kippers
- 1/2 red onion thinly sliced
- 1 red bell pepper thinly sliced
- 4 teaspoons extra virgin olive oil for cooking the eggs
- 4 large eggs
- 2 Tablespoons sun-dried tomatoes
- salt to taste
- pepper to taste
- toast (optional) for serving
Instructions
- Place a heavy pan on medium heat. Once hot, pour the kipper liquid into the pan. Add the vegetables. Stir to coat everything evenly. Cook for about 5 minutes, until the vegetables are soft and start to turn translucent.
- Break the kippers into bite-sized pieces and add them to the eggs. Then make 4 wells in the mixture and pour a teaspoon of extra virgin olive oil into the bottom of each well. Crack the eggs into the wells and turn the heat to medium-low. Sprinkle the sun-dried tomatoes across the top.
- Cook for 5-15 minutes until the eggs are done to your liking. Just check every couple minutes to make sure they're not overcooking or burning.
- Top with salt and pepper to taste. Serve with good, organic, sourdough toast if desired.