Camp Recipe: Chilaquiles with Eggs


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When you’re out camping, morning isn’t just a time of day: It’s an event. The darkness fades from the night’s sky, the inside of your tent starts to glow, and an “un-snoozable” alarm clock of songbirds join together at dawn to greet the new day. Whether you rise up to meet it or roll over to ignore it, when you spend a night outside, morning always makes its presence known.

For many, this morning experience is what draws them to go camping. In our modern world filled with artificial light and on-demand everything, being outside offers a chance to reset our circadian rhythm and get back in sync with the natural world. Rise with the sun and follow it to back to bed. It’s not a routine most of us follow on a daily basis, but when we go camping, it can feel like a return to a long-forgotten normal.

Breakfast is another daily routine that camping allows us to see in a different light. When we’re at home, breakfast is often a requisite meal that stands between us and getting out the the door on time. But during a camping trip, it becomes less of a routine and more of an occasion for reflection. Out here, breakfast can be slowly and consciously enjoyed, instead of hastily rushed through.

That’s why it’s important to plan a breakfast that’s worth looking forward to, but not so elaborate that you dread making it. Granola is great, but is it really enough to inspire you to leave the comfort of your warm sleeping bag?

Chilaquiles with Eggs

For for something like this, chilaquiles fits the bill perfectly. Fried tortillas chips, cheese, and poached eggs all cooked together in a skillet of spicy salsa—this breakfast is simple to make, yet promises to engage your every sense. It’s not a meal that most of us have time to enjoy during the working week, which why it’s a perfect fit for the more relaxed itinerary of a day outdoors.

Chilaquiles with Eggs

So for your next camping trip, introduce a new recipe in your morning ritual and give these chilaquiles a try.

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Chilaquiles with Eggs (Serves 2)

• ⅓ cup vegetable oil
• 6 corn tortillas, cut into wedges
• ½ red onion, diced
• 2 cloves garlic, minced
• 1 can tomato sauce with Mexican spices (or 1 cup tomato sauce and a chopped jalapeño)
• ½ teaspoon salt
• 2–4 eggs
• Optional toppings: cilantro, avocado, diced red onion, grated cheese, fresh lime slices

Chilaquiles with Eggs

Heat the oil in a skillet over 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. Repeat with the rest of the tortillas.

Chilaquiles with Eggs

Chilaquiles with Eggs

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 and then add the tomato sauce, salt, and a splash of water to the skillet. Bring to a simmer, then add the fried tortillas. Stir to coat.

Chilaquiles with 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.

Chilaquiles with Eggs

Serve with the toppings of your choice. Enjoy!

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