Cooking breakfast on a camping trip doesn’t have to be complicated or difficult. This delicious chilaquiles with eggs recipe is a hearty, tasty and easy-to-make dish to give you and your camping companions the energy they need to take on the day’s adventures. This traditional Mexican recipe is perfect for camping, as you can easily make it outdoors without any special ingredients.
Tortilla chips are the main feature in this dish, so make sure to get a good-quality variety rich in fresh corn flavor. Regular restaurant-style chips will work too — just make sure they’re crisp, toasty, and free from rancidity.
For the salsa of choice, you can either make your own or buy your favorite variety in the grocery store. In general, chilaquiles are best with a thick, rich sauce. Tomatillo-based salsas are most commonly used for chilaquiles, but you can also opt for a spicier option, if desired.
Eggs are a quick and easy way to make a protein-rich breakfast and are perfect for this recipe. You can opt to make over-easy, sunny side-up, scrambled – any way you and your fellow campers like your eggs! Chilaquiles with eggs are also a great way to add a delicious, trendy twist on a classic dish.
Cheese, Herbs, and Other Toppings
Once you’ve got all the main components, the fun begins. The cheese of choice is usually a good quality shredded cheese. Start by topping your chilaquiles with a light layer of cheese and then add any herbs, spices and/or other toppings that you please. A few choice toppings are cilantro, diced tomatoes, onions, jalapeños, and a sprinkle of lime juice.
1. Heat the oil in a medium-sized pan.
When cooking over an open flame, safety should always be your priority. Make sure you’ve set up your camp stove properly, and that the flame is low enough so that the oil won’t splatter or burn.
2. Toast the chips in the pan.
Add the chips to the pan and let them toast for 2-3 minutes. Be sure to stir them around so that both sides get an even toasting.
3. Add the salsa to the pan.
Once the chips are golden and crisp, slowly pour the salsa over the chips and let it all sizzle for about 2 minutes. Once done, turn off the heat and transfer the chips and sauce to your serving plate.
4. Fry the eggs.
Using the same pan, fry the eggs in whatever style you prefer. TIP: For sunny side-up, cover the pan while cooking to ensure the top of the egg gets cooked, too.
5. Assemble the dish.
Once the eggs are cooked, slide them right over the chips and salsa. Add a light layer of cheese and a generous helping of fresh herbs, tomatoes and/or onions. Sprinkle a bit of lime juice over the dish and take your first bite!
People Also Ask
Q: What else can I add to my chilaquiles?
A: You can add whatever toppings your heart desires — jalapeños, avocados, crema, sour cream, etc. Get creative and have fun!
Q: How long does it take to make chilaquiles?
A: This recipe takes about 10-15 minutes to make, depending on how quickly you fry the eggs.
Q: Does chilaquiles taste good cold?
A: Chilaquiles are best served hot, right off the pan. If you have leftovers, it’s still tasty when re-heated, although it may not have the same crispy-saucy texture as fresh-made chilaquiles.
Q: Are chilaquiles only for breakfast?
A: Not at all! Chilaquiles are a great dish for all meals of the day, including breakfast, lunch, dinner and even snacks!
Q: Can I make chilaquiles vegan?
A: Absolutely! For vegan chilaquiles, simply swap the eggs for a vegan-style egg substitute and skip the cheese. This dish is incredibly versatile, so you can make it with as many or as few ingredients you prefer.
Chilaquiles with eggs is an easy-to-make, delicious dish that you can enjoy on your camping trips. With the right ingredients, a little oil, and a hot pan, you’ll have a scrumptious breakfast in no time. Plus, this dish can be easily adapted to suit your vegan, vegetarian, or gluten-free friends. So let’s get cooking!