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Chilaquiles with Blistered Tomatillo Salsa and Egg Recipe


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     Chilaquiles with Blistered Tomatillo Salsa and Egg

Category   Breakfast - Brunch
Sub Category   None
Servings   4

2 tablespoons vegetable oil, plus more for grill
2 pounds tomatillos (about 20 medium), husks removed, rinsed
2 jalapeños
1 large white onion, quartered through root end
2 tablespoons fresh lime juice
Kosher salt and freshly ground black pepper
4 large eggs
1 15-ounce can black beans, rinsed
1 10-ounce bag yellow corn tortilla chips
1/2 cup plain Greek yogurt
2 ounces ricotta salata (salted dry ricotta), crumbled
Hot sauce and cilantro leaves

Prepare campfire for medium-high heat; lightly oil grate. Grill tomatillos and jalapeños, turning occasionally, until lightly charred and beginning to collapse, 8–10 minutes; transfer to a cutting board. Meanwhile, grill onion, turning occasionally, until charred and beginning to soften, 10–12 minutes; transfer to cutting board with charred tomatillos and jalapeños. Finely chop tomatillos, chiles, and onion and transfer to a large skillet. Add lime juice and toss to combine; season salsa with salt and pepper. Set aside (keep in skillet). Heat 2 Tbsp. oil in another large skillet on camp stove over medium-high. Crack eggs into skillet; season with salt and pepper. Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should still be runny), about 2 minutes.
Heat reserved salsa on camp stove over medium just to warm through. Mix in black beans and tortilla chips and cook, tossing and adding up to ¼ cup water if needed to loosen, until chips are just softened, about 3 minutes. Serve chilaquiles in skillet topped with eggs, dollops of yogurt, ricotta salata, hot sauce, and cilantro.

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