Easy Mexican Breakfast Chilaquiles with Fried Eggs and Queso Fresco in Cast Iron
Set a 12-inch cast-iron skillet over medium coals or a medium-low camp stove flame and soften diced onion and garlic in oil. Simmer jarred red salsa with broth for 5 minutes, fold in tortilla chips, then crack 4 eggs on top, cover, and cook 4 to 6 minutes until the whites are firm. Top with crema, queso fresco, cilantro and avocado. Total time is about 25 minutes.
Chilaquiles are a classic Mexican breakfast: crisp tortilla chips simmered in red salsa until they turn tender but still a little chewy at the edges. It's the best use of a bag of chips at camp. One pan, a handful of cooler staples and about 25 minutes.
The trick is timing. Fold the chips in at the last minute so some of them stay crunchy, and let the eggs steam right on top so you don't need a second pan. Serve it straight from the skillet with lots of toppings.
Easy Mexican Breakfast Chilaquiles with Fried Eggs and Queso Fresco in Cast Iron
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium coals or medium-low flame
- Pack weight
- 3 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
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