Don't let up on the glamp. Frozen eggs will thaw for the scramble by morning. With chana, it's good enough for home eatin'.
Course Breakfast, Main Course
Keyword car camping, dairy-free, lactose-free, no dehydrator, no tree nuts
large plastic bowl with lid (to keep tortillas warm)
14ozfire roasted tomatoescanned
12flour tortillastaco or small burrito sized
Combine dry spices into a snack-sized zipper lock bag.
Crack the eggs into a mixing bowl, adding about 1 large pinch of salt for every 2 eggs. Add ground pepper, is desired. Store sealed bag in the freezer.
In the field:
Open the can of cooked chickpeas and drain most of the liquid. Open the can of tomatoes.
Heat just over ¼ cup of olive oil in a pot. Add all of the spices and fry on medium heat for 1 minute to bloom the spices. Add the tomatoes and chickpeas. Cook on medium heat for about 4 minutes, stirring frequently. Lid and set aside.
Add the remaining oil to a skillet. Add eggs and scramble over medium heat. Have an assistant warm the tortillas on another burner or over the morning campfire. Store heated tortillas in the large, plastic bowl
When the eggs are done, campers grab a tortilla, add eggs and chana, and eat.
Blessèd are the tortillas, for they do not need to be cleaned after the meal.