Chilaquiles with Blistered Tomatillo Salsa and Eggs

By LRay

Bon Appetit, July 2015, page 98.

If you’ve got both a camp stove and a grill, you’re golden: Prep the salsa over the live fire and make perfect eggs on the propane stove.

Ingredients

• 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
• 1/2 cup plain Greek yogurt
• 2 ounces ricotta salata (salted dry ricotta), crumbled
• Hot sauce and cilantro leaves

Preparation

Step 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.

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.