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Chilaquiles with Blistered Tomatillo Salsa and Eggs

['2 tablespoons vegetable oil, plus more for grill', '2 pounds tomatillos (about 20 medium), husks removed, rinsed', '2 jalapeños', '1 large white onion, quartered through root end', '2 tablespoons fresh lime juice', 'Kosher salt, freshly ground pepper', '4 large eggs', '1 (15-ounce) can black beans, rinsed', '1 (10-ounce) bag yellow corn tortilla chips', '1/2 cup plain Greek yogurt', '2 ounces ricotta salata (salted dry ricotta), crumbled', 'Hot sauce and cilantro leaves']

Prepare campfire for medium-high heat; lightly oil grate. Grill tomatillos and jalapeños, turning occasionally, until lightly charred and beginning to collapse, 8–10 minutes; transfer to a cutting board.
Meanwhile, grill onion, turning occasionally, until charred and beginning to soften, 10–12 minutes; transfer to cutting board with charred tomatillos and jalapeños.
Finely chop tomatillos, chiles, and onion and transfer to a large skillet. Add lime juice and toss to combine; season salsa with salt and pepper. Set aside (keep in skillet).
Heat 2 tablespoons oil in another large skillet on camp stove over medium-high. Crack eggs into skillet; season with salt and pepper. Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should still be runny), about 2 minutes.
Heat reserved salsa on camp stove over medium just to warm through. Mix in black beans and tortilla chips and cook, tossing and adding up to 1/4 cup water if needed to loosen, until chips are just softened, about 3 minutes.
Serve chilaquiles in skillet topped with eggs, dollops of yogurt, ricotta salata, hot sauce, and cilantro.

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