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Migas

2 tablespoons of butter
6 garlic cloves, finely chopped
1 fresh green chile, such as jalapeno or Serrano, deseeded and diced
1 1/2 teaspoon of ground cumin
6 ripe tomatoes, chopped coarsely
8 eggs, lightly beaten
8 - 10 corn tortillas, cut into strips and fried until crisp or an equal amount of not too salty tortilla chips
4 tablespoons of chopped cilantro
3 -4 scallions, thinly sliced
mild chili powder, to garnish

Melt half the butter in a pan. Add the garlic and chile and cook until softened but not browned. Add the cumin and cook for 30 seconds, stirring, then add the tomatoes and cook over a medium heat for an additional 3 - 4 minutes or until the tomato juice have evaporated. Remove from the pan and set aside.

Melt the remaining butter in a skillet over a low heat and pour in the beaten eggs. Cook gently, stirring, until the egg begins to set.

Add the chile and tomato mixture, stirring gently to mix into the eggs.

Carefully add tortilla strips or chips and continue cooking, stirring once or twice, until the eggs are the consistency you wish. The tortillas should be pliable and chewy.

Transfer the mixture to a serving plate and surround it with the chopped cilantro and sliced scallions. Garnish with a sprinkling of mild chili powder and serve immediately. Serves 4

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