Sharp tomatillo tang and toasted corn hit the air as tortilla chips start to soften at the edges, still keeping a little crunch in the middle. Campfire Chilaquiles with Salsa Verde & Fried Eggs leans into that contrast—saucy, bright, and just messy enough to feel right with a mug of coffee in hand.
A skillet breakfast that fits the realities of camp cooking, salsa verde does the heavy lifting, simmering quickly over steady coals while the chips drink it in. Then the eggs fry right on top—whites set, yolks still runny—so every scoop gets a rich streak that tames the zingy green sauce. A handful of cilantro at the end wakes everything up and makes the whole pan smell like a trailhead taquería.
Keep the heat moderate and you’ll avoid scorched chips; a cast-iron skillet helps hold an even temperature over the fire grate. It also makes cleanup simple: one pan, one spatula, and breakfast is served straight from the skillet while the morning chill burns off.
Campfire Chilaquiles with Salsa Verde & Fried Eggs
Equipment
- Cast iron skillet
- Spatula
- lid or foil
Ingredients
- 4 cups tortilla chips thick-cut
- 1 cup salsa verde prepared or homemade
- 3 eggs
- 1/4 cup cotija cheese crumbled
- 1/4 cup fresh cilantro chopped
- 1 tbsp olive oil
Instructions
- Heat olive oil in skillet over medium campfire coals.
- Pour in salsa verde and bring to a gentle simmer.
- Scatter tortilla chips into the sauce, tossing to coat and soften, about 2 minutes.
- Make three wells and crack an egg into each. Cover and cook until eggs are just set, 6-8 minutes.
- Uncover, sprinkle with cotija and cilantro, and serve immediately, hot from the pan.