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

Instructions

1. 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.
2. Meanwhile, grill onion, turning occasionally, until charred and beginning to soften, 10–12 minutes; transfer to cutting board with charred tomatillos and jalapeños.
3. 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).
4. Heat 2 tablespoons 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.
5. 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 1/4 cup water if needed to loosen, until chips are just softened, about 3 minutes.
6. Serve chilaquiles in skillet topped with eggs, dollops of yogurt, ricotta salata, hot sauce, and cilantro.