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Entrees
Camping Comfort Food
4 servings
10 minutes
15 minutes
This hearty breakfast dish combines crispy cubed polenta, savory soyrizo, and a medley of vegetables, all topped with sunny side up eggs. Perfect for fueling your outdoor adventures, it’s a quick and flavorful way to start the day!
1 tube precooked polenta, cubed
1/2 cup Soyrizo (plant-based chorizo)
1/2 cup onion, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
4 eggs
2 tablespoons olive oil or butter
Salt and pepper, to taste
Optional: hot sauce or salsa for serving
Build a campfire and let it burn down to hot coals, creating an even heat source. Place a cast iron skillet on the grate over the fire to preheat.
Add 1 tablespoon of olive oil or butter to the skillet. Add cubed polenta and cook for 4-5 minutes, stirring occasionally, until crispy and golden brown. Remove and set aside.
In the same skillet, heat the remaining olive oil or butter. Sauté the onions and bell peppers for 4-5 minutes until softened. Add the soyrizo and cook for an additional 3-4 minutes, stirring frequently. Season with salt and pepper to taste.
Push the soyrizo and vegetable mixture to one side of the skillet. Crack the eggs onto the cleared side of the skillet and cook sunny side up until the whites are set but the yolks remain runny. For firmer yolks, cover the skillet with a lid or foil for 1-2 minutes.
To assemble, layer the crispy polenta cubes on plates or in bowls. Top with the soyrizo and vegetable mixture, then carefully place the sunny side up eggs on top. Add hot sauce or salsa if desired.
