Campfire Recipes – Chilaquiles with Tomatillo Salsa and Eggs

4WAAM-chilaquiles-blistered-tomatillo-salsa-eggsTomatillos, 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

  1. 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.
  2. Meanwhile, grill onion, turning occasionally, until charred and beginning to soften, 10–12 minutes; transfer to cutting board with charred tomatillos and jalapeños.
  3. 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).
  4. 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.
  5. 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.
  6. 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

William Connor

As the Editor, William is responsible for all the good, the bad, the ugly and the indifferent that happens at 4WAAM. William brings a wide range of experience to this role having been a cook, a painter, a machinist, part time mechanic, computer programmer, and writer. He also wields a freely shared opinion on just about everything., just ask him.

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