Tomatillos, tortilla chips, salsa, and eggs! Looking for great tasting energy to start your day? This is the recipe for you.
- 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
- 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 the skillet).
- 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.
- 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.
- 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