This is a bit of a favourite in our house/ tent, it's vegetarian and is perfect for festivals because all you need is one pot and one gas burner.
You will need:
Free Range eggs (we got these from our campsite in Cornwall - they are all chicken eggs, aren't they amazing?)
Tinned tomatoes, onion, garlic, red pepper (you could also use courgettes, fresh chillis or any dried herbs you have) and some cooking oil (olive oil is my favourite)Then:
Chop your onion, garlic and peppers and cook them in the oil until they start to soften...
Add your tin tomatoes and bring to a simmer...
Then crack your eggs and add them to the tomato mixture...
Your eggs should cook (they are being poached) in the simmering tomato mixture...
When the eggs are cooked to your liking, dish them up with loads of the sauce. Easy but oh so tasty!
If we have this at home we serve this up with tortillas, but the campsite we stayed at in Cornwall has the most amazing homemade bread in their shop which was perfect for mopping up the sauce.
We also love this with chopped avocado or fresh coriander and loads of Habanero sauce. However, grated cheese would work well and if you are feeling a little delicate from the night before Worcestershire Sauce (or Henderson's Yorkshire Sauce for veggies) on this should sort out your hangover nicely.
The recipe is loosely based on Jamie Oliver's Huevos Rancheros, so is Mexican via Essex and now the Lizard Peninsula.
Tuck in and enjoy!