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.

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