There are a lot of campgrounds that are fine places to spend the night, but in the morning, you’d rather be moving along. We’ve had a lot of these camping “one-night stands” over the course of our road trip, and, if we’re being honest, they’ve been unmemorable for the most part. However, every once in a while, we come across a campground that’s really special. Maybe it was there for us in a time of need, or it had an amazing personality, but there are just some campsites that you wouldn’t mind calling home. Instead of packing up early and hitting the road, these are the types of campgrounds that make you want to hang around and cook breakfast in the morning. And that’s exactly what we found at Steel Bridge Campground outside Weaverville, CA.
Situated right on the banks of the Trinity River, this campground was a perfect 10 in our eyes. New fire rings with grates, pre-cut firewood, bear boxes, and nice level pads. On top of that it was close enough to town to pick up groceries, but far enough away to not have any cell service. Did we mention it was only $5? Because it was. A steal at even double that price.
We don’t mind splurging on fancy $25 campsites every now and again, but the campsites that win our hearts are the low-maintenance types. Anyway, we could go on and on about this place—we were completely smitten—which is why we wanted to make something special for breakfast while we were there—something more than our usual go-to quick-cook oatmeal.
So after giving it some thought, we decided to try a new take on the traditional breakfast skillet. Instead of carb-heavy potatoes, we decided to switch them out for pan-seared chickpeas. Not only to chickpeas brown up nicely when cooked in a cast iron, but they’re a great way to sneak some additional protein into your breakfast. We also sauteed up some onions, peppers, and zucchini, which, when it comes to vegetables, are some of the most camping friendly, and added a few simple spices that really give this dish its personality. Finally, we finished the veggie breakfast skillet by dropping two eggs in the middle and cooking them sunny side up.
“Not only to chickpeas brown up nicely when cooked in a cast iron, but they’re a great way to sneak some additional protein into your breakfast.”
And so as the sun slowly drifted up in the sky, we were in no rush to get going. We were content to take our time and enjoy our breakfast.
Chickpea & Veggie Breakfast Skillet
1 tablespoon oil
1 summer squash or zucchini, sliced into 1/2-inch half moons
1 small red onion, sliced into 1/4-inch half moons
3 mini sweet peppers (or 1 bell pepper), cut into 1/4-inch slices
1 (15oz) can chickpeas, drained
1/2 teaspoon cumin
1/4 teaspoon coriander
1/8 teaspoon cinnamon
1/2 teaspoon salt, plus more to taste
Heat the oil in a skillet over your campfire or camp stove on medium-high heat until hot and shimmering. Add the onions, peppers, and zucchini and saute until beginning to soften, about 5 minutes. Add the drained chickpeas and spices and cook until the veggies and chickpeas are cooked through and browned in spots, about 10 minutes.
Move the veggies & chickpeas to the sides of the skillet to create a well in the middle of the pan. Add a little oil if the bottom of the pan is looking dry. Crack two eggs into the well and cook to your liking.
Pull the skillet off the heat and serve.