Sprache wechseln
I like to spend long stretches in the backcountry. How long? Generally, until either the water, food, and (hopefully not) gas run out. When facing the decision to leave my beautiful surroundings, usually requiring a long drive, I like to assess my food rations. My preference is to see if I can scrape together something creative before I get desperate enough to face the dreaded fluorescent lights of a supermarket. That’s when Chiaquiles comes in … ridiculously simple, this tasty combination of chips, salsa, and eggs is sure to satisfy.
This dish came together with a group of friends before running up three peaks in the San Juan Mountains of Colorado. Suddenly, our leftover chips and salsa became a power breakfast to fuel us on an all-day mission in the 14,000-foot range. The three of us hunkered down over a cast-iron pan behind the rig, and in dirtbag ritual, took turns devouring the meal with one shared fork.
This adaptation on the classic Mexican breakfast dish is every peak bagger’s dream. A few eggs, salsa, and the remains of a bag of smashed tortilla chips are all you need to stoke your fire with a zesty morning meal. Of course, you can class it up with cheese and avocado too.
SERVES 2-3
COOK TIME Varies, dependent upon heat/type of pan
ASSEMBLY TIME 5 minutes
EQUIPMENT Propane stove or cooking fire, pan, spatula
2 tablespoons fat
3 large handfuls tortilla chips
2 cups red or green salsa
4 eggs
Shredded cheese, avocado, cilantro (optional)
Heat the fat in the pan over a medium temperature. If the chips aren’t already smashed, break them up into bite-size pieces. Add chips to the pan and toss in the fat until golden.
Pour in the salsa and bring to a simmer. Once the salsa begins to be absorbed into the chips, crack the eggs into the mixture. Using a spatula, scramble the eggs until they are fully cooked.
Remove the pan from the heat. Divide between two or three plates, sprinkle with cheese, sliced avocado, and cilantro if you have them, and devour immediately.
OVERLAND CHEF | Morgan Sjogren
Photography: Jay Kolsch
