Campfire Recipes – Chilaquiles with 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 the 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 the skillet).
4. Heat 2 Tbsp. oil in another large skillet on the 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 the 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 a 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