Camp Foods – Chilaquiles with Blistered Tomatillo Salsa and Eggs
Tomatillos, tortilla chips, salsa, and eggs! Looking for great tasting energy to start your day? This is the recipe for you.
Ingredients
2 tablespoons vegetable oil, plus more for grill
2 pounds tomatillos (about 20 medium), husks removed, rinsed
2 jalapeños
1 large white onion, quartered through root end
2 tablespoons fresh lime juice
Kosher salt and freshly ground black pepper
4 large eggs
1 15-ounce can black beans, rinsed
1 10-ounce bag yellow corn tortilla chips
½ cup plain Greek yogurt
2 ounces ricotta salata (salted dry ricotta), crumbled
Hot sauce and cilantro leaves
Preparation
Prepare campfire for medium-high heat; lightly oil grate. Grill tomatillos and jalapeños, turning occasionally, until lightly charred and beginning to collapse, 8–10 minutes; transfer to a cutting board.
Meanwhile, grill onion, turning occasionally, until charred and beginning to soften, 10–12 minutes; transfer to cutting board with charred tomatillos and jalapeños.
Finely chop tomatillos, chiles, and onion and transfer to a large skillet. Add lime juice and toss to combine; season salsa with salt and pepper. Set aside (keep in skillet).
Heat 2 Tbsp. oil in another large skillet on camp stove over medium-high. Crack eggs into skillet; season with salt and pepper. Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should still be runny), about 2 minutes.
Heat reserved salsa on camp stove over medium just to warm through. Mix in black beans and tortilla chips and cook, tossing and adding up to ¼ cup water if needed to loosen, until chips are just softened, about 3 minutes.
Serve chilaquiles in skillet topped with eggs, dollops of yogurt, ricotta salata, hot sauce, and cilantro.
I can just taste the eggs running over the salsa and chips to get my energy up after a good nights sleep in the tent! Couple this with a great big cup of tea or coffee and I could stay in that spot for days.
- Recipe by Chris Morocco
- Photograph by Kyle Johnson