Name: Chilaquiles with Blistered Tomatillo Salsa and Eggs
Yield: 4 Servings
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; ½ cup plain Greek yogurt; 2 ounces ricotta salata (salted dry ricotta), crumbled; Hot sauce and cilantro leaves

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Kyle Johnson

When camping, prep the salsa over the live fire and make perfect eggs on the propane stove. This will also work on a kitchen stove.

Recipe notes