· 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.
This is a great recipe to cook in a cast iron skillet over the fire. This is also a perfect way to add a little variety into your normal camping recipes. This recipe also works well over outdoor grills and propane stoves. Enjoy!