Name: Chilaquiles with Blistered Tomatillo Salsa and Eggs
Yield: 4 Servings
Ingredients: 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, freshly ground 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

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Chilaquiles with Blistered Tomatillo Salsa and EggsPhoto by Kyle Johnson

If you've got both a camp stove and a grill, you're golden: Prep the salsa over the live fire, and make perfect eggs on the propane stove.

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