Not Exactly Grandma’S Migas

• 1 tablespoon rendered pork fat, bacon grease, canola or vegetable oil
• 1 cup diced onion
• 1 pinch kosher or sea salt, plus more to taste
• 1 teaspoon dried oregano, preferably Mexican
• 8 corn tortillas, cut into pieces (about 2 cups)
• 1 clove garlic, peeled and chopped
• 1 cup canned whole peeled tomatoes with juice
• 1 canned (or homemade) whole pickled green chile, stem removed
• 6 extra-large eggs

1. Heat the fat or oil in a large non-stick skillet over medium heat.
2. Add the onion, a pinch of salt, and the oregano and cook until the onion is soft and the oregano fragrant.
3. Add the tortilla pieces, stirring and tossing so they are coated with the fat. Cook 5 to 10 minutes, stirring occasionally.
4. In a blender, combine the garlic, tomatoes and chile with a pinch of salt and puree until smooth. Add the puree to the pan, stirring through. Cook until most of the liquid has been absorbed by the tortilla pieces.
5. Crack the eggs into a bowl and beat just until blended.
6. Stir the eggs into the tortilla mixture, and allow them to cook, stirring occasionally, until the eggs are set and the mixture is creamy and fluffy.
7. Remove from heat, spoon onto plates, and top with grated cheese and salsa.

pork, onion, kosher, oregano, corn tortillas, clove garlic, tomatoes, green chile, eggs

Taken from food52.com/recipes/613-not-exactly-grandma-s-migas (may not work)