CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2008-05-15
Serves: 3-4
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- 1/2 small white onion finely chopped
- 3 cloves garlic finely chopped
- 1 large can whole tomatoes w/ juice
- 1 bunch cilantro torn, stems discarded
- 4 – 6 eggs
- Corn tortillas
- Tabasco Sauce
- Oil
Instructions
Heat about an inch and a half of oil in fry pan over med/high heat until hot. Place corn tortillas (cook one at a time) with tongs, spatula or fork into pan and let cook until it starts to stiffen; flip. Let cook until just hard. Remove from pan, drain on paper towels or dish rag. Set aside.
Pour oil into tin can for disposal leaving a few tablespoons. Add onion and garlic to pan and cook over med heat until golden. Add canned tomato and it's juice, breaking up tomato with knife or spatula. Bring to a simmer.
Add cilantro and a few dashes of Tabasco sauce. Crack eggs into liquid. Add salt and pepper and cook covered until desired. Will come out like poached eggs. Spoon Eggs with tomato liquid over cooked tortillas. Top with sour cream.
Looking for newer outdoor cooking ideas?
Browse the current CampRecipes collection for modern camping recipes, backpacking meals, Dutch oven recipes, foil packet meals, and campfire cooking ideas.