An Outlandish Recipe: Chilaquiles

Outlandish: Fuel Your Epic is a sun-soaked starter manual to fueling your own epic. Through flavorful recipes, riveting personal stories, and gotta-go-there photographs, canyoneering wordsmith and adventurer Morgan Sjogren shows how outdoor adventure can become your lifestyle.


Makes 2–3 plates

Outlandish by Morgan Sjogren OUT chilaquiles 1080x1080
Photographer: Jay Kolsch

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.

Cooking tools: Propane stove, pan, spatula

2 Tbsp. fat
3 large handfuls
tortilla chips
2 cups red or
green salsa
4 eggs

Optional toppings
Shredded cheese, avocado, cilantro

Heat the fat in the pan over medium. 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.

Outlandish is a gorgeous guide to a more adventurous life.

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