Migas with Pico de Gallo

• 3/4 cup onions, diced
• 3/4 cup plum tomatoes, diced
• 3/4 cup cilantro, chopped
• 1 jalapeno pepper, seeded and minced, or more to taste
• Juice of 1 lime, or more to taste
• Salt to taste
• Canola oil for frying
• 4 large or 6 small corn tortillas
• 12 large eggs
• 1/4 cup half-and-half
• Salt
• pepper to taste
• 2 tablespoons olive oil or butter, or a combination
• 1 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 2 cups coarsely grated cheese: cotija, Monterey Jack, Cheddar or a combination
• 1/4 cup chopped cilantro (optional)

1. Make the pico de gallo: In a bowl, combine onions, tomatoes, cilantro and jalapeno.
2. Squeeze in juice of 1/2 lime and sprinkle with salt.
3. Mix lightly.
4. Season to taste with more minced jalapeno, lime juice and salt.
5. Set aside.
6. Make migas: Heat 1/2 inch oil in a skillet and fry tortillas one at a time until golden and crisp.
7. Drain on paper towels.
8. Stack together and cut into pieces about 1/2-inch square.
9. In a bowl, whisk eggs and half-and-half together.
10. Season with salt and pepper.
11. In a large skillet, heat olive oil or butter over medium heat and cook onions and peppers, stirring often, until lightly browned, about 5 minutes.
12. Add tortilla chips and mix.
13. Reduce heat to low and add egg mixture.
14. Gently fold ingredients together with a spatula, turning as they cook slowly.
15. When eggs are solid but still moist and shiny, fold in cheese and cilantro.
16. Serve immediately, with pico de gallo.

onions, tomatoes, cilantro, pepper, lime, salt, canola oil, corn tortillas, eggs, salt, pepper, olive oil, onion, red bell pepper, green bell pepper, combination, cilantro

Taken from cooking.nytimes.com/recipes/1014034 (may not work)