Tex-Mex–Style Scrambled Eggs with Crunchy Tortilla Strips

There are two kinds of people in this world: those who eat sweet things for breakfast and those who prefer savories. If you’re the latter, this traditional Texas border recipe is for you (it has salty, crispy tortilla chips mixed right in!). Making these on a Sunday morning will put you in the mood for a Western epic or two.

Serves 4

INGREDIENTS

• ⅓ cup vegetable oil
• Three 6-inch corn tortillas, sliced into thin strips
• 1 teaspoon salt
• 1 medium onion, chopped
• 1 plum tomato, diced
• ½ green bell pepper, diced
• 1 tablespoon chopped jalapeño pepper (optional)
• 8 large eggs, lightly beaten
• 2 ounces Monterey Jack cheese, grated (about ½ cup)
• 2 ounces sharp Cheddar cheese, grated (about ½ cup)
• 1 tablespoon minced fresh cilantro
• Fresh salsa, or store-bought salsa

INSTRUCTIONS

1. In a large skillet, heat oil over moderate heat. Put in one tortilla strip to test the heat level; the oil is ready when the tortilla starts to sizzle as soon as you drop it in.
2. Put the remaining tortilla strips in the pan and cook, stirring constantly, until they’re crisp and slightly browned, about 3 minutes. Using a slotted spoon, remove them from the skillet and lay them on a plate lined with paper towels. Sprinkle with ½ teaspoon of salt.
3. Discard all but about 2 tablespoons oil from the skillet. Add the onion, tomato, pepper, and jalapeño, if using, and cook, stirring a few times, until softened, about 6 minutes.
4. Add the eggs and stir, then add the tortilla strips and cook, stirring often, for around 4 minutes, until lightly scrambled, being careful not to overcook the eggs.
5. Stir in cheeses and cook until melted, about 1 minute. Remove pan from heat.
6. Sprinkle with the cilantro and remaining ½ teaspoon salt and serve with salsa on the side.