This has been one of my go-to car camping recipies for a few years now. It’s kinda high-effort for camping, but it’s delicious and you get a lot of street cred for frying your own chips.

This recipe is loosely based on these two recipes:

• REI
• Simply Recipes

I got really sick in Mexico after eating chilaquiles, so it took me awhile to trust them again, but they’re worth it.

Yield: ~4 servings

Ingredients

Step 1

• Toppings (each is optional, but not really)
  • Head of cilantro (chopped finely)
  • Avocado (sliced)
  • Pickled red onion recipe
  • Cotija cheese (crumbled)
  • Green onion (sliced thinly)
  • Fresh lime slices
  • Sour cream
  • 1/2 floret broccoli & and 1 jalapeño (both diced finely and sautéed in oil)
    • This isn’t exactly traditional, but it is great over chilaquiles.

Step 2

• Oil for frying (1/3 cup-ish)
  • I use cheap vegetable oil
• 6 corn tortillas, cut into 1/6th triangles

Step 3

• 1 can of El Pato spicy tomato sauce
• 1/2 red onion, diced
• 2 cloves garlic, minced
  • Pro chef tip: every time you see a specific amount of garlic mentioned in a recipe, assume that the author is telling a very funny joke, and quadruple the garlic.
• 1/2 teaspoon salt

Step 4

• 2 eggs per person

Instructions:

1. Prepare Toppings

• Dice, crumble, brine, slice what needs to diced, crumbled, brined and sliced.
• The rest of the recipe is quick, and you don’t want your eggs getting cold while you prepare the toppings.

2. Fry Chips

• Heat the oil in a skillet over medium-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.
  • Compost the paper towels after you’ve finished (if you don’t live in the Colorado front range).
• Repeat with the rest of the tortillas.
• Remove any blackened bits of tortilla from the oil.

3. Prepare Salsa

• Lower the heat to medium.
• Add the red onions to the remaining oil and saute for a few minutes until they begin to soften.
• Add the garlic and saute for about 30 seconds.
• Add the El Pato sauce, salt, and a splash of water to the skillet.
• Bring to a simmer, then add the fried tortillas. Stir to coat.

4. Cook Eggs

• 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.