Campfire Cast-Iron Mexican Huevos Rancheros with Charred Salsa

Set a cast-iron skillet over the campfire grate and let it heat until a drop of water sizzles on contact.

Serves 4

Ingredients

• 4 ripe tomatoes, halved
• 1 white onion, thickly sliced
• 2 jalapeno or serrano chiles
• 2 cloves garlic, unpeeled
• 2 tablespoons vegetable oil, divided
• 8 corn tortillas
• 8 large eggs
• 1 cup refried pinto beans, warmed
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Salt and black pepper to taste

Instructions

1. Set a cast-iron skillet over the campfire grate and let it heat until a drop of water sizzles on contact.
2. Char the tomatoes, onion, chiles and garlic in the dry skillet, turning until blistered and blackened in spots, about 8 minutes.
3. Peel the garlic and stems from the chiles, then mash everything together with a pinch of salt into a rustic charred salsa.
4. Wipe the skillet, add 1 tablespoon oil, and warm the tortillas one at a time until soft and lightly toasted; stack and cover to keep warm.
5. Add the remaining oil and fry the eggs in batches to your liking, keeping the yolks runny.
6. Spread each warm tortilla with refried beans and top with a fried egg.
7. Spoon the charred salsa generously over the eggs and scatter with queso fresco and cilantro.
8. Serve straight from the fire with lime wedges for squeezing over the top.
9. Huevos rancheros began as a hearty mid-morning meal for Mexican ranch hands, built to fuel a long day of work. Cooked over an open campfire, the smoke deepens the charred salsa and turns a simple plate of eggs and tortillas into the kind of breakfast that makes camping feel like a fiesta.

Nutrition (estimated, per serving)

• Calories: 410 kcal
• Protein: 22g
• Fat: 24g
• Carbohydrates: 30g
• Fiber: 7g
• Sugar: 6g
• Sodium: 540mg