Campfire Cooking

Campfire Cooking: Eggs in Purgatory

Earlier this year we hosted ShaCora Moné at Getaway Skagit Valley outside of Seattle so she could disconnect from the noise and reconnect to nature. She made Eggs in Purgatory during her stay and graciously shared the recipe with us, so we can try to recreate it on our next escapes.


  • 1 large can of crushed or whole cento San Marzano tomato’s
  • 1/2 onion
  • 3 cloves of garlic Finely chopped
  • Salt
  • Pepper
  • 1 Tbsp Crushed red pepper flakes
  • Olive oil
  • Parsley
  • 4-6 Eggs
  • Pork bacon or turkey bacon
  • Artisan French baguette
  • Ciabatta – or any bread of your liking that toasts well
  • Cast iron skillet


After you’ve lit your fire grab your cast iron skillet (if you’re using turkey bacon) drizzle the skillet with olive oil to create a “bacon grease” (since turkey bacon doesn’t make its own grease like pork bacon).
Cook your bacon to your liking. When done take bacon out of pan but keep your grease inside, add your garlic, onion, a pinch of salt and pepper, add it back onto the fire until cooked soft. If your oil has dried up a bit add a little more.

Take your bread of choice and cut it up to your liking, and lightly wrap it in foil and place it on the grill to toast. When done, take a little oil and drizzle it on that warm yummy bread. When your sauce is bubbling, take your skillet off of the fire. Take a spoon and create little pockets in the sauce where you’d like your eggs to be placed. Tip: have a separate bowl handy, crack one egg at a time in your bowl and pour it into each “pocket” in your sauce. (Don’t worry if it’s not perfect!)

Crumble your delicious bacon and add it around your eggs. Put your skillet back onto the fire and let it all continue to bubble until your eggs are poached or cooked just how you love them. Tip: no need to cover with foil while cooking.

When done take off of the fire sprinkle chopped parsley, let it cool for a second and then finally…introduce your taste buds to heaven itself!