Story by Andy Mullins |

April 15, 2024 |

Join Chief Van Officer, Ian, and Chief Storyteller, Andy, for a campsite cuisine instructional video at one of our favorite open spaces in Colorado Springs. We’ll show you how to make two of our favorite recipes: Wonderpot and Shakshuka. 

First up is Wonderpot, a healthy, pasta-based recipe that’s easy to plan, prep, clean up, and store. It takes ~30 minutes to deliver this filling dish that’s perfect for feeding six full-grown (i.e. adult) Wayfarians.

Hot on its heels is Shakshuka, the classic North African and Middle Eastern breakfast dish made of poached eggs, tomatoes, olive oil, peppers, onion, and garlic, along with spices.

Check out the below video and recipes for some campsite inspiration that’ll have friends and family applauding (and drooling over) your culinary skills. 




  • 1 – 12 ounce box of pasta – we like spaghetti; be sure to break longer pastas in half to fit in the pan
  • 2 Tablespoons olive oil
  • 3 cups fresh spinach slightly chopped
  • 1 medium sized onion sliced
  • 32 ounces chicken broth (you can also use vegetable)
  • 2 – 14.5 ounces cans diced tomatoes (pour in the liquid)
  • 1 Tablespoon dried or fresh basil 
  • 1/2 Tablespoon dried oregano
  • 4 cloves minced garlic
  • 1/4-1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Place all ingredients in your pot.
  • Give it a stir so the liquid covers the pasta and veggies.
  • Place a lid on your pot and cook on high until it begins a rapid boil.
  • Uncover and reduce flame to a simmer
  • Continue cooking for 15 minutes or until the pasta absorbs the liquid.
  • Stir occasionally so pasta doesn’t stick to the bottom of the pan.
  • Don’t drain! 
  • Serve, topped with a little fresh grated Parmesan cheese.



  • 2 tablespoons olive oil
  • 1 medium oniondiced
  • 1 red bell pepperseeded and diced
  • 4 garlic clovesfinely chopped
  • 2 teaspoon paprika
  • 1 teaspoon cumin
  • ¼ teaspoon chili powder
  • 1 (28-ounce can) whole peeled tomatoes
  • 6 large eggs
  • salt and pepperto taste
  • 1 small bunch fresh cilantrochopped
  • 1 small bunch fresh parsleychopped


  • Heat olive oil in a large pan on medium heat. Add the chopped bell pepper and onion and cook it for 4-5 minutes until the onion becomes translucent
  • Add garlic and spices and simmer one minute
  • Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer for 12-15 minutes
  • Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5-7 minutes, or until they are done to your liking (less time = runnier eggs)! You can cover the skillet with a lid to expedite the eggs cooking. 
  • Garnish with chopped cilantro and parsley before serving.
  • We recommend enjoying with naan bread!