One-Burner Chilaquiles Rojos with Chorizo, Jammy Eggs and Quick-Pickled Onions
On a single camp stove burner, brown fresh chorizo in a 12-inch skillet, build a smoky red chile sauce in the same pan, then fold in thick tortilla chips. Crack eggs into the chips, cover on low heat until the whites set, and top with cotija, crema, cilantro and lime-pickled onions. It takes about 40 minutes from start to plate.
Chilaquiles are a Mexican breakfast classic: crisp tortilla chips simmered in red chile sauce until they soften but keep some bite. This version uses one pan and one burner. The sauce is built right on top of the chorizo drippings, so it tastes like it took all morning.
The fresh toppings make it a showpiece. Tangy pink onions, cool crema, salty cotija and creamy avocado go over the hot chips and runny yolks. Pack the chips carefully, do your chopping first, and the cooking moves fast.
One-Burner Chilaquiles Rojos with Chorizo, Jammy Eggs and Quick-Pickled Onions
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Medium, then low
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
19 ingredients, Crew only
Crew Recipe
This one's for the Crew
19 ingredients · 8 steps · Trail Notes · gear list
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