Migas

1.	Heat the oil in a medium nonstick skillet over medium heat. Add the onion, tomato, jalapeño, garlic, ¼ teaspoon sea salt, and several grinds of fresh pepper. Cook for 2 minutes, stirring, until softened. Add the eggs and crumbled chips and stir to scramble. Stir in cheese and remove from the skillet.
2.	Sprinkle with cilantro, season to taste with more salt and pepper, and serve with tortillas, avocado slices, lime wedges, and salsa.

	1 teaspoon extra-virgin olive oil
	¼ cup diced red onion
	2 roma tomatoes, cored and diced
	½ to 1 jalapeño, seeded and diced
	1 garlic clove, finely chopped
	5 eggs, beaten
	¼ cup crumbled tortilla chips
	½ cup shredded jack cheese
	¼ cup chopped cilantro
	Sea salt and freshly ground black pepper