Heat the oil in a non-stick frying pan or in an enamel dish, add onions and fry for 2-3 minutes until soft. Add mushrooms and fry for 5-6minutes, stirring every now and then. Add courgettes and fry for 2-3 minutes more. Season with salt and pepper, then make a gap in the vegetable mix and crack in the eggs. Cook, stirring constantly, until eggs have lightly set. Shake the pan to level surface; cook for 1 minute. Serve warm, generously sprinkled with lovage and coriander leaves.
GF – make sure the ingredient doesn’t contain traces of gluten!
If you enjoy camping like I do, you have probably cooked over a campfire more than once 🙂 And so you know that there’s way more to eat than s’mores 😉 Cooking eggs on a campfire is a delicious way to enjoy your breakfast. As a passionate foodie, how can I resist it? 😉 The campfire really brings out amazing flavours, so you really should try it out! 🙂
And to make it even more fun, we used the absolutely fabulous enamelwere from emalco.com – you wouldn’t believe how cool their products are, best solution for camping!