Campfire Chilaquiles Verdes
Corn chips turned in hot salsa verde, topped with a fried egg — the Mexican breakfast that takes seven minutes over a fire.
Equipment
- Cast iron skillet or pot
- Second pan for the eggs
Ingredients
Salsa Verde
- 798 g tomatillos canned or fresh
- 1 onion finely chopped
- 1 jalapeño chopped, to taste
- 1 small bunch of cilantro
- 1 tbsp lime juice
- 1 pinch salt
Chilaquiles
- 375 ml salsa verde homemade or store-bought
- 2 eggs
- Olive oil
- 200 g corn tortilla chips unsalted or lightly salted
- To serve queso fresco or feta, cilantro, chopped onion, sour cream, hot sauce
Instructions
- Heat the salsa verde in a pot for a few minutes.
- Meanwhile, set a second pan over the heat to fry the eggs in olive oil.
- As soon as the eggs are in the pan and the salsa is hot, tip the tortilla chips into the pot and turn them until they are well coated.
- Transfer the coated chips to two serving plates.
- Top each with an egg, queso fresco or crumbled feta, a few cilantro leaves, some onion — raw or pickled — sour cream and hot sauce to taste.
- Serve immediately, while the chilaquiles still have some crunch left.
Notes
Timing is everything here: the chips go in at the last second. Coat them, plate them, eat them. Chilaquiles that sit turn to mush.
Store-bought salsa verde works perfectly well and saves a step at the campsite.