I love breakfast for dinner, especially eggs. I was in Mexico City the first time I had chilaquiles and really enjoyed the crunchy fried tortillas paired with rich sauce and jammy eggs!

This recipe has been modified for two types of camping.

Recipe one is for campground car camping where you can load up on ingredients and accoutrements like grilled corn, extra cheese and refried beans

Recipe two is technically backcountry camping, but with access via a shuttle (and baggage/weight restrictions), so bringing in a fragile ingredient like tortilla chips and fresh eggs are possible.

Because I make a batch of the sauce, roasted peppers and blanched greens ahead of time this shakshouka is perfect to have as a quick dinner when I arrive to my campsite. 

Using quality olive oil, spices and fresh herbs in this dish is important. If you’re new to the flavours of caraway and coriander, give a pre made harissa spice blend a try! For the greens, you don’t have to stick with Swiss chard, think kale, spinach, bok choy, beet or collards. For fresh herbs, I used scallions because I had some that I needed to use up but I also use cilantro, basil, mint, parsley, or a combination. If jalapeño’s aren’t your thing, give green, poblano or red peppers a go. 


  • A few generous tbsp's of cooking oil
  • x 12 corn tortilla's cut into 6's and fried or dried out at home or a bag of your favourite thick cut corn tortilla chips.*
  • A jar of your favourite salsa verde, store bought or homemade**
  • 1 cob of corn, husk and silk removed
  • 4 large eggs
  • 1 Can of refried black or pinto beans. I wasn't able to find pinto beans Super 1 Mart without lard in them
  • Cotija cheese. I was able to find some at the ol' Super 1 Mart. You can use mozzarella, or feta in a pinch.
  • Parmesan cheese (I had some kickin around in the cooler)
  • Various toppings like cilantro, grape tomatoes, sliced scallions, bell pepper and red onions
  • Full fat sour cream 14% loosened with a little lime juice
  • Avocado or pre made guacamole. I went with premade this time around.
  • Hot sauce and chili flakes
  • Sliced limes for squeezing on top

*I was camping in Northern Minnesota & used Whole Grain Milling Company Organic Blue Corn Tortilla Chips. They are made in a town called Welcome, how cute.

**For salsa, there weren't a lot of options in Northern MN, so I went with Roasted Herdez Salsa Verde, Medium Spice. I did need to add a generous pinch of dry chili flakes from my spice bag, and some lime juice but overall it was decent.


  • Roast your corn on the grill or in a cast iron skillet (with a bit of water). Set aside to cool and slice off the cob when able.
  • Heat the cooking oil over medium heat in a 10-12" cast iron skillet. Drop a small piece of tortilla in and if it starts to bubble you're ready.
  • Fry your tortilla pieces or tortilla chips until golden brown, remove from pan and set aside.
  • Pour a generous amount of salsa verde into your pan. You'll want enough to be able to fully coat the tortilla's.
  • Once the salsa is warm, add the tortillas back in and stir to coat.
  • Pop your chard leaves into the pan and heat through.
  • Pour in your pre made sauce, add the roasted jalapenos, saving a few for topping.
  • Warm the sauce, stirring often until bubbling. You want the sauce to be steamy so that it poaches the eggs.
  • Grab your container of blanched chard leaves and grab a small handful, squeezing the excess water out.
  • Using a spoon to make a circle in the sauce, crack the eggs into the skillet between the piles of chard.
  • Turn the heat down, but be sure it is hot enough that the sauce is still slightly bubbling and cover.
  • Check on your eggs every 2 minutes, rotating your pan to ensure even cooking.
  • Once the whites have just set, top with cheese, fresh herbs and jalapenos.
  • Season to taste with salt, pepper, and extra harissa.
  • If you want, serve with crusty or flatbread and enjoy!