Campfire Chilaquiles with Salsa Verde & Fried Eggs
A bold Mexican breakfast classic, featuring tortilla chips simmered in tangy salsa verde over the campfire, topped with sunny fried eggs and fresh cilantro for a lively outdoor brunch.
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.
Notes
Use a lid or foil to trap heat and cook eggs evenly. Fresh or thick tortilla chips hold up best. Adjust salsa amount to taste for saucier or crispier chilaquiles.