Migas the easy way.

An easy and delicious Mexican breakfast can be whipped up with stuff you might have in your pantry and a little chopped garnish. The trick is to use store bought tortillas chips. I mean if you want to fry your own like my mother does then go ahead...dirty up your range, and smoke up the house. A little bit of backround, migas which means crumbs is a quintessential peasant food. In the south of Mexico they are referred to more often as chilaquiles. A major difference between the two is that migas have scrambled egg in them and chilaquiles are usually adorned with shredded chicken breast. Now, both are delicious, but I'm more apt to have eggs in my fridge rather than shredded chicken.  I happened to have homemade green salsa on hand, but you can use store bought red or green salsa out of the jar. I do implore you, do not use a sticky sweet salsa like Pace....Yuck. Herdez and Rick Bayless have good ones you can try out. I garnished with sour cream, chopped onion and tomato, and crumbled queso fresco. To make it a more satisfying meal you could add a side of refried or black beans.... or you could just make more migas- it's that easy!

Direction;

Add 4 or 5 large fistfuls of lightly crushed

 chips to a frying pan with a small amount of oil. Scramble 6 large eggs and pour over hot chips. When eggs begin to set add a cup of salsa of choice and continue to cook until set. Garnish as desired.