This recipe will be a game changer for the old spud. When it comes to potatoes, you can’t beat that tasty crunch of a fried potato skin. Learn how to get the ultimate crunch by maximising the skin surface of the potatoes before shallow frying them

Chimichurri is well known to be the perfect South American sauce to serve with meat cooked over fire. But this versatile dressing goes just as well with all sorts of meat, fish, vegetables and salads.

This easy recipe is my go-to for a crowd-pleasing breakfast while camping. Eggs poached in a fragrant tomato and capsicum sauce, cooked over the fire with crusty bread, make for a perfect start to the day. There’s something magical about lighting the fire, enjoying a coffee, and savouring the delicious aromas from the skillet.     Prep time | 20 min Cooking time | 20 min Total time | 40 min Equipment | Fire pit, Firewood, Cast Iron Skillet, Camp Oven, Gloves Ingredients 1 tbsp olive oil 2 branches of thyme 1 onion, chopped 1 red capsicum, chopped 4 cloves garlic, minced 2 can crushed tomatoes 4 large eggs 1 tsp smoked paprika 1 punnet baby tomatoes cut in half 1 chilli (if you want it spicy) Salt and black pepper, to taste 10 peeled prawns Fresh parsley (for garnish) Crusty bread or pita, for serving Instructions Prepare Your Campfire: Start by building a campfire and let it burn down until you have a bed of hot coals. You’ll need a stable cooking surface, like a grill grate, to place your skillet on. Cook the Shakshuka: Place a cast iron skillet over the hot coals, add olive oil, and let it heat for a minute or two. Add chopped onion, thyme, and red capsicum. Cook until the vegetables start to soften, about 5-8 minutes. Stir in minced garlic and chili, and cook for another minute until fragrant. Add spices and tomatoes, and sprinkle smoked paprika over the vegetables. Stir well to combine. Pour in the crushed tomatoes and baby tomatoes, season with salt and black pepper, and let it simmer for about 10 minutes, or until the sauce thickens slightly. Cook the Prawns: In another cast iron skillet, drizzle olive oil and season the prawns. Sear them for 2 minutes on each side. Add Eggs and Prawns: Using a spoon, make four wells in the tomato mixture. Crack an egg into each well, season with a pinch of salt and pepper, and cover the skillet with a lid to trap the heat. Cook until the whites are set but the yolks are still runny, about 5-7 minutes, adjusting the time based on your preference. Add the prawns on top during the last minute of cooking. Serve: Once the eggs are cooked to your liking, remove the skillet from the campfire. Garnish with chopped fresh parsley and serve hot with crusty bread or pita for dipping.