I had migas this morning and mom always taught me to share, so there's a recipe for you in the extended entry. Oh, it isn't anything fancy. For fancy food you go here or here or, shoot, half a dozen other places. I just make stuff that tastes good to me. Your mileage may vary, etc.

Migas or Something Like That

4······eggs, beaten with just a splash of milk
1/2···chopped red or green bell pepper
1/4···minced white onion
1······minced serrano or jalapeno pepper
1······deseeded chopped small tomato*, or substitute 1 heaping tablespoon salsa cruda
2······corn tortillas, "chipped" (cut into small triangles, about 2 cm each side)
2······good handfuls grated cheddar or colby/jack cheese
1/4···cup vegetable oil
salt, pepper, New Mexico chile powder, chives

*Note: In Europe and other parts of the world in which tomatoes need not be the size of baseballs, ignore the descriptor "small." In the U.S. use about half a beefsteak, or one plum tomato, or one of those little ones that come still on the vines and usually have the phrase "Euro-style" somewhere on the label just so you can feel like a total poseur at the grocery store which, if you're buying those, you probably are. Well, c'est la vie.

Heat up the oil in a good nonstick saute pan and toss in your bell pepper, onion, and chile pepper. When they start to go a bit soft, toss in the chipped corn tortillas and mix it all up to get everything evenly coated with oil.

When the tortillas start to go a bit soft, toss in the chopped tomato. Or just cheat and scrape the last tablespoon or so of picante sauce out of the jar so you can get rid of it and have room in the fridge, like I did this morning. I probably shouldn't admit this, but when I haven't had any fresh tomatoes around I have even been reduced to throwing in a couple of Taco Bell sauce packets, albeit with results best described as "deserved." I told you this was not a fancy recipe.

Season contents of pan with salt, pepper, and chile powder to taste. You could throw other seasonings of your choice in with that, but if I see you reaching for the cumin I am going to cry for you. The trouble with people who don't live in the Southwest attempting to cook Southwestern food is that they have somehow acquired the notion that cumin goes into everything. I blame Bobby Flay, simply because I don't like him and because, well, why not? Anyway, cumin goes into a lot less Mexican and Southwestern cuisine than you think. Put the cumin down.

Did you beat up your eggs yet? Hurry up and beat your eggs up before the stuff in the pan goes all soggy. Pour them over the stuff in the pan and swirl to coat. Sprinkle one good handful of grated cheese into the eggs. Sort of fold, rather than outright scramble, everything together. You just sort of go around bringing the cooked eggs from the bottom up to the top and so on.

When the eggs are done to your taste turn off the burner, sprinkle the other good handful of cheese over the top and sprinkle chives over the top of that, and either throw a lid on the pan for just a minute to melt the cheese or show off what a purist you are by sticking the pan--the pan with the flameproof handle, naturalmente--under the broiler for a second. Unless you have your own salamander at home, in which case you could stick it under that and oh, p.s., I hate you.

This serves approximately:

Two starving, hungover people in need of the greasy breakfast cure, or
Three normal people, or
Four people who are horrified that you didn't beat the eggs with skim milk and use fat-free cheddar. Say, those eggs are from free-range chickens, aren't they? Aren't they?