Camping Recipe: Chilaquiles with Blistered Tomatillo Salsa and Eggs

Ingredients

SERVINGS: 4

  • 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.
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