Migas

Directions

1. 1
   Melt half the butter in a pan.
2. 2
   Add the garlic and chili and cook until softened but not browned.
3. 3
   Add the cumin and cook for just 30 seconds then add the tomatoes and cook over a medium heat for an additional 3-4 minutes until the tomato juices have evaporated.
4. 4
   Remove from the pan and set aside.
5. 5
   Melt the remaining butter in a skillet over a low heat and pour in the beaten eggs.
6. 6
   Cook, stirring, until eggs begin to set.
7. 7
   Add the reserved chili tomato mixture, stirring gently to mix into the eggs.
8. 8
   Carefully add the tortilla strips (or chips) and continue cooking, stirring once or twice, until the eggs are the consistency you wish.
9. 9
   The tortillas should be pliable and chewy.
10. 10
    Transfer to a serving plate and surround with the fresh cilantro and green onions.
11. 11
    Garnish with a sprinkling of mild chili powder and serve.