Camp Stove Chilaquiles
Servings: 2 servings
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!
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.