Migas, mis amigas,* is a Mexican dish that uses corn tortillas fried in oil, eggs, cheese, salsa and whatever else sounds good, like onions, jalapeños, green chiles, chorizo or cilantro. Nacho Everyday Eggs is my shortcut using ready-made tortilla chips.  When I’m making breakfast for one, I call it good with two eggs and a handful of chips, topped with cheese and salsa.  It’s almost as easy as plain old scrambled eggs.  

Sometimes I’ll jazz it up with the optional ingredients listed below. 

* Today’s recipe includes a Spanish lesson: mis amigos = my friends. 

Preparation time: 5 to 20 minutes Total time: 5 to 20 minutes

Specialized Kitchen Utensils: 

Nothing special for this one

Serves 4

Basic ingredients:

• 8 eggs
• 1 cup cheddar or Monterey Jack cheese, shredded
• 1 cup salsa (more or less to taste)
• 1 to 2 cups tortilla chips, broken into bite-sized pieces 
• Salt and pepper to taste

Optional ingredients:

• 1/4 to 1/2 pound raw Mexican chorizo, casings removed, or 1 cup (more or less to taste) or any taco meat (ground turkey or beef, leftover rotisserie chicken prepared according to directions on taco seasoning packet)
• 2 tbsp or more olive or avocado oil
• 1/2 onion, diced
• 2 jalapeños, diced or 1 4-oz can diced green chiles 
• 1/2 cup cilantro leaves, chopped
• 1 avocado, sliced

Directions for Basic Recipe:

Spray a large skillet with non-stick cooking spray.   For fluffier eggs, whisk eggs together in a bowl, then pour into pan.  To avoid messing up a bowl (these things matter in a one-butt kitchen), break the eggs directly into the skillet and stir.  Heat pan over medium-low heat.  If you want your chips on the soft side, add them now.  I like mine a little crispier, so I add them when the eggs are almost done. Sprinkle with cheese.  Add salt and pepper to taste. Serve on a plate with salsa on top.

Directions for Basic Recipe with Optional Ingredients:

Crumble chorizo into the pan and cook over medium-high heat until fully cooked, about 4 to 5 minutes. There will probably be enough grease from the chorizo to cook the remainder of the ingredients. 

Any taco meat can be used here, prepared your favorite way. This is an excellent use for leftover meat from the Sweet Mini Pepper Nachos. 

Add oil to the pan if necessary. Add the onion and jalapeños or green chiles (or both if you like things spicy).  Cook until tender.  Lower the heat to medium-low, and add the eggs (read the basic recipe to choose between fluffy and easy egg preparation). Cook until desired doneness.  Add tortilla chips and sprinkle with cheese. Serve on a plate with salsa, avocado, and cilantro on top.