Camp Kitchen: Breakfast Tostadas
Break out the tent or trailer, hiking shoes, and camp kitchen, it’s camping season!! These tostadas are a crowd and kid pleaser. Fuel up on this healthy, hearty breakfast to keep you going through lunch as you tackle that peak, hit the lake, or shred the trails on your mountain bike.
Takes: 15 minutes
Serves 4 (two tostadas)
8 taco-sized flour or corn tortillas (or store-bought tostadas)
8 eggs
½ cup salsa (any kind, pico de gallo, tomatillo)
¼ cup cilantro, finely chopped
½ cup onion, finely chopped
2 tsp olive oil, divided
1 lime, halved
1 cup shredded cabbage (optional)
Pinch of of Desert Provisions Hatch Green Chile Salt
Start by warming your Green Chile Smashed Beans over low to medium-low heat. Stir frequently to avoid burning. Combine cilantro and onion and mix together with a pinch of Desert Provisions Hatch Green Chile Salt, 1 tsp olive oil and squeeze of half lime.
While your beans are warming, heat your cast iron skillet over medium-high heat. Add 1 tsp of olive oil. Once warm, heat each tortilla (both sides) until they are slightly blackened and crispy. This will serve as the base of your tostada. Alternatively, you can purchase tostadas in advance of your trip to make things even easier.
Fry eggs 2-3 at a time in the same cast iron skillet (or other non-stick pan) or as many as your pan allows. Use additional olive oil or spray if needed.
Assemble tostadas: tortilla, beans, egg, top with cilantro/onion mixture, cabbage, salsa, and top with additional pinches of Hatch Green Chile Salt to taste. Sit back, enjoy your camp coffee (need a Desert Provisions mug or CAMP KIT?) before you hit the trail.
Cook's notes: This recipe works best while camping if you make the Green Chile Smashed Beans in advance of your trip - make up to 5 days in advance. You can easily store these in a sealed container or plastic bag and quickly reheat on a camp stove. Likewise, we also recommend preparing any other things in advance (cilantro/onion mix) to make your cooking experience (and cleaning) super easy.
Our camp kitchen essentials include a cast iron skillet. This is obviously not ideal for backpacking or if you need to pack in your gear, but perfect for a car-camping or vanlife camp kitchen.
Feel free to use corn tortillas to make this a gluten free option or I recently discovered jicama taco shells (hello, genius) if you are going fully no carb or doing a keto, Whole30 or paleo diet. If you opt for the corn tortillas make sure to use enough oil to fry them up a bit to make them extra crispy.
