Making Chilaquiles with Eggs in a Tiny Kitchen

My family and I have spent many holidays at a time share in Mexico and this dish has called to me since. This classic Mexican comfort dish is quick, hearty, and incredibly satisfying—even when you’re cooking in a tiny space. I made this over the weekend in the van in Florida – too manhy mosquitos called for an inside plan for brunch!

Here’s how to pull it off with minimal fuss, maximum flavor, and zero microwave.

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🥄 What You’ll Need (Minimalist Edition)

• Tortilla chips – thick-cut or homemade if you’re fancy – personally, i chose Newman’s Own and they held a delightful level of crunch through the cooking process
• Salsa Verde – If you have a full kitchen and can tackle this from scratch, do so. Otherwise, grocery store options work just fine.
• One small onion
• Queso Fresco (3 oz)
• Eggs (2 per person is solid)
• Oil (any cooking oil will do)
• Salt + pepper
• Optional toppings: shredded cheese, sour cream, avocado, cilantro, onions, lime, hot sauce

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🔥 Step-by-Step: Cooking Chilaquiles in a Van

1. Heat Things Up

Turn on your single burner or camp stove. In a skillet or deep pan, heat a little oil over medium heat.

2. Warm the Salsa

Pour in about a cup of salsa (more if you’re feeding a crew). Let it simmer for a few minutes until it’s heated through and slightly thickened. Drop in the onion, sliced in thin rings. Let that cook until the onions are wilty.

Vanlife Tip: Don’t blast the heat—salsa splatters are no joke in a 30-square-foot home.

3. Add the Chips

Toss in half the tortilla chips and half the queso and gently stir. You want them coated but not completely soggy—unless you’re into that, which is totally valid.

Let them cook for 2–3 minutes, then add the remainder of the chips… Keep the other half the the queso for the end.

4. Egg It Up

Scoot the chips to one side of the pan and crack the eggs directly in. Scramble them gently or fry sunny-side-up, depending on your vibe. Or if you have small pans like me, just use another one 🙂

Once the eggs are cooked, nestle them into the chips or layer them on top.

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🍳 Serve It Up

Slide it all onto a plate (or eat straight from the pan—no shame here). Add any toppings you’ve got lying around. Even just a sprinkle of cheese and a splash of hot sauce makes it sing. Use that last bit of queso we reserved earlier, and I also like to add cilantro if I have it.

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🗺️ Final Thoughts

Chilaquiles in a van is the kind of low-effort, high-reward meal that makes you feel like a vanlife gourmet. It’s quick, it’s bold, and it hits all the right notes after a morning hike, a chilly night, or just because you’ve had enough granola bars this week.

So next time you’re parked under the pines or overlooking the desert, crack those eggs, open that jar of salsa, and treat yourself.

Buen provecho, road warriors.