When camping, prep the salsa over the live fire and make perfect eggs on the propane stove. This will also work on a kitchen stove.
- 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
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.