Migas with Pico de Gallo

Preparation

1. For the Pico De Gallo

   1. Step 1

      Make the pico de gallo: In a bowl, combine onions, tomatoes, cilantro and jalapeño. Squeeze in juice of ½ lime and sprinkle with salt. Mix lightly. Season to taste with more minced jalapeño, lime juice and salt. Set aside.

   2. Step 2

      Make migas: Heat ½ inch oil in a skillet and fry tortillas one at a time until golden and crisp. Drain on paper towels. Stack together and cut into pieces about ½-inch square.

   3. Step 3

      In a bowl, whisk eggs and half-and-half together. Season with salt and pepper. In a large skillet, heat olive oil or butter over medium heat and cook onions and peppers, stirring often, until lightly browned, about 5 minutes. Add tortilla chips and mix.

   4. Step 4

      Reduce heat to low and add egg mixture. Gently fold ingredients together with a spatula, turning as they cook slowly. When eggs are solid but still moist and shiny, fold in cheese and cilantro. Serve immediately, with pico de gallo.