Camp Stove Chilaquiles

Chilaquiles is an easy camping breakfast–crispy tortillas simmered in a spicy tomato sauce and topped with a few eggs. It takes less than 30 minutes to make, and it’s vegetarian, too!

When you’re out camping, morning isn’t just a time of day: it’s an event. The darkness fades from the night’s sky, the inside of your tent starts to glow, and an “un-snoozable” alarm clock of songbirds join together at dawn to greet the new day. Whether you rise up to meet it or roll over to ignore it, when you spend a night outside, morning always makes its presence known.

For many, this morning experience is what draws them to go camping. In our modern world filled with artificial light and on-demand everything, being outside offers a chance to reset our circadian rhythm and get back in sync with the natural world. Rise with the sun and follow it back to bed. It’s not a routine most of us follow on a daily basis, but when we go camping, it can feel like a return to a long-forgotten normal.

Breakfast is another daily routine that camping allows us to see in a different light. When we’re at home, breakfast is often a requisite meal that stands between us and getting out the door on time. But during a camping trip, it becomes less of a routine and more of an occasion for reflection. Out here, breakfast can be slowly and consciously enjoyed instead of hastily rushed through.

That’s why it’s important to plan a camping breakfast that’s worth looking forward to but not so elaborate that you dread making it. Granola is great, but is it really enough to inspire you to leave the comfort of your warm sleeping bag?

For something like this, chilaquiles fits the bill perfectly. Fried tortillas and poached eggs cooked together in a skillet of spicy salsa—this breakfast is simple to make, yet promises to engage all your senses. It’s not a meal that most of us have time to enjoy during the working week, which is why it’s a perfect fit for the more relaxed itinerary of a day outdoors.

So, for your next camping trip, introduce a new recipe into your morning ritual and give these chilaquiles a try.

Ingredients

• Corn tortillas: When we have the time, we like to fry corn tortillas to make the chip base. Or you can also use store-bought tortilla chips to reduce the effort of this meal.
• Red onion & garlic
• Spicy tomato sauce: We will usually pick up a can of El Pato sauce, or you can use 1 cup of tomato sauce and a chopped jalapeño.
• Eggs: 2-4 depending on appetites. We like to store our eggs in this case to protect them in our cooler.
• Cilantro, limes, avocado: To garnish–all of these are optional.

How to make it

Use a non-stick skillet with high sides for this recipe. If you’re making the tortilla chips from scratch, cut the tortillas into triangles. Then heat the oil in the skillet and then add the cut tortillas in a single layer–you’ll probably need to work in batches. As they turn golden, flip to fry the other side, and then remove them from the skillet and set them aside on a plate.

Next, sauté the onions, garlic, and the jalapeño if you’re using it. If needed, add a touch more oil to the pan, then cook the onions and jalapeño until they begin to soften. Then add the garlic and sauté until it becomes fragrant.

Now add the tomato sauce and a splash of water to the skillet. Bring it all to a simmer, then add the tortilla chips back in, stirring to coat them in the sauce.

To cook the eggs, move the tortillas to the outside edges of the skillet to create a well in the center. Drop the eggs into the sauce and cook to your liking—you can scramble them or cover the skillet and allow them to simply poach in the sauce.

Top with cilantro, avocado slices, cheese, and lime wedges. Enjoy!

Camp Stove Chilaquiles

Chilaquiles is an easy camping breakfast–crispy tortillas simmered in a spicy tomato sauce and topped with a few eggs. It takes less than 30 minutes to make, and it's vegetarian, too!

Author: Fresh Off The Grid

5 from 15 ratings

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

2 servings

Ingredients

• ⅓ cup vegetable oil
• 6 corn tortillas, , cut into wedges
• ½ red onion, , diced
• 2 cloves garlic, , minced
• 1 (7oz) can el Pato sauce, (or 1 cup tomato sauce and a chopped jalapeño)
• ½ teaspoon salt
• 2 – 4 eggs

Optional toppings

• cilantro, avocado, diced red onion, grated cheese, fresh lime slices

Instructions

• Heat the oil in a skillet over high heat. Once the oil is hot, add the tortilla triangles in a single layer and fry for a few minutes until golden brown, flipping once. Remove and set aside on a paper towel to drain. Repeat with the rest of the tortillas.
  ⅓ cup vegetable oil, 6 corn tortillas
• Lower the heat to medium. Add the red onions to the remaining oil and sauté for a few minutes until they begin to soften. Add the garlic and sauté for about 30 seconds, and then add the tomato sauce, salt, and a splash of water to the skillet. Bring to a simmer, then add the fried tortillas. Stir to coat.
  ½ red onion, 2 cloves garlic, 1 (7oz) can el Pato sauce, ½ teaspoon salt
• To cook the eggs, move the tortillas to the outside edges of the skillet to create a well in the center. Drop the eggs into the sauce and cook to your liking—you can scramble them or cover the skillet and allow them to simply poach in the sauce.
  2 – 4 eggs
• Serve with the toppings of your choice. Enjoy!
  cilantro, avocado, diced red onion, grated cheese, fresh lime slices

Notes

SHORTCUTS

If you don’t want to deal with frying the tortillas in camp, you can do this step at home and pack them with you, OR you can use store-bought tortilla chips.

Show Nutrition Hide

Nutrition (Per Serving)

Calories: 550kcal

*Nutrition is an estimate based on information provided by a third-party nutrition calculator

Breakfast

Camping