One of the first recipes I figured out how to make after having eaten the dish at a restaurant was for migas, the Mexican breakfast fare combining eggs and tortilla chips. It’s a great Sunday morning brunch centerpiece and can be easily expanded to accommodate any number of diners. It’s best made with stale tortilla chips, which hold up better to being soaked in egg.

1 tablespoon olive oil

1 large onion, chopped

4 eggs

1/4 cup milk

1/4 cup salsa (jarred or homemade)

1 cup stale tortilla chips, crushed

1/2 cup minced cilantro

2 medium tomatoes, diced

1 to 3 jalapeño or serrano peppers, chopped

1/2 cup shredded Colby jack cheese

2 cloves garlic, minced

Salt and pepper to taste

Heat oil in large skillet and add onion. As onion is cooking, beat eggs, milk and salsa in large bowl, then mix in tortilla chips. Stir in cilantro, tomatoes, peppers and cheese. Season with salt and pepper. When onion becomes translucent, add garlic to skillet and cook a minute longer, then pour eggs over top and cook on medium-low heat until eggs have set and liquid has mostly evaporated. Garnish with sliced avocado, if desired, and serve with warm tortillas.

Servings: 4. Serving size: 1/4 of dish. Per serving: 483 calories, 16 g protein, 21.3 g fat, 46.9 g carbohydrates, 5.3 g dietary fiber, 729 mg sodium, 6.3 g sugars, 227 mg cholesterol