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    from "Country Egg, City Egg" by Gayle Pirie and John Clark

    This campfire recipe was inspired by family camping trips. (It takes a brave hiker to bear a precious dozen in his pack.) Flour tortillas steam as they act as a pan lid on top of the campfire eggs.

    For Four to Six

    2 tablespoons unsalted butter or pure olive oil
    1 small yellow onion, slivered
    3 medium tomatoes, seeded and diced
    Salt to taste
    12 eggs
    Four to six 8-inch flour tortillas

    Print recipe

    In a hot skillet, heat the butter or olive oil. Add the onion to the skillet and sauté until tender. (Or gage how much stove fuel you can spare!) Add the tomatoes to the skillet and gently cook with the onion. Season with salt. Beat the eggs with a fork and season with salt. Add the eggs to the skillet.
    Make a lid for the eggs by using the tortillas: Layer 1 tortilla per person over the egg in the skillet; this helps to steam the eggs and softens the tortillas. Rotate the tortillas as necessary and stir the eggs until the desired consistency is achieved.
    Scoop the eggs that haven't stuck to the skillet into the steamed tortillas. Fold the two side edges over the eggs slightly and roll up the bottom into a secure package, which makes them convenient to hold and eat.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Organic Yellow Onion, Medium - $1.99/lb
      Beefsteak Tomatoes, Large - $3.99/lb
     Farm Fresh, Lg
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
      Aladdin Low-Carb Plain Wrap - $2.49/ea
     10", 4ct
    You May Already Have
      Morton's Regular Salt - $0.99/ea
      Hotel Bar Unsalted Butter - $4.99/ea
     4 sticks
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
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