Ingredients for Breakfast Taco Hobo Packs with Black Beans, Courgette, and Corn

• 2 peppers, stemmed, seeded, thinly sliced lengthwise

• 1 medium courgette, halved lengthwise, sliced into 1/4"-thick half moons

• 1 small red onion, thinly sliced (about 150g )

• 2 medium jalapeños, seeded, thinly sliced (optional)

• 1 (400g) can black beans, drained, rinsed

• 240ml defrosted frozen corn

• 90ml tomatillo salsa

• 2 matskedar olivolja

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoons freshly ground black pepper, plus more to taste

• 12 soft taco-size corn or flour tortillas

• 6 stora ägg

• 60g shredded Monterey Jack cheese (optional)

• 1/4 cup coriander leaves and tender stems (optional)

Cut 12 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.

Toss peppers, courgette, onion, jalapeños (if using), beans, corn, salsa, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the centre of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.

Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.

Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5–10 minutes more.

Meanwhile, wrap tortillas in foil and heat close to the coals until warm, 5–10 minutes.

Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Crack 1 egg into the centre of each pack and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4–5 minutes.

Carefully remove packs from coals, open, and sprinkle evenly with cheese and coriander, if using. Serve each pack immediately with 2 warm tortillas.

Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.

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