Chilaquiles with Blistered Tomatillo Salsa and Eggs
A hearty Mexican breakfast dish featuring crispy tortilla chips tossed in a homemade charred tomatillo salsa, topped with fried eggs, black beans, and creamy garnishes. The smoky, tangy salsa verde is made from scratch with grilled tomatillos, jalapeños, and onions.
Ingredients
- •2 tablespoons vegetable oil
- •2 pounds tomatillos
- •2 whole jalapeños
- •1 large white onion
- •2 tablespoons lime juice
- •1 to taste kosher salt and pepper
- •4 large eggs
- •1 can black beans
- •1 bag corn tortilla chips
- •½ cup Greek yogurt
- •2 ounces ricotta salata
- •1 to taste hot sauce and cilantro
Cooking Instructions
- 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.
10 min
- 2.
Meanwhile, grill onion, turning occasionally, until charred and beginning to soften, 10-12 minutes; transfer to cutting board with charred tomatillos and jalapeños.
12 min
- 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).
5 min
- 4.
Heat 2 tablespoons 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.
2 min
- 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 1/4 cup water if needed to loosen, until chips are just softened, about 3 minutes.
3 min
- 6.
Serve chilaquiles in skillet topped with eggs, dollops of yogurt, ricotta salata, hot sauce, and cilantro.
2 min