Crumbs

You may have already heard the Spanish word for crumbs: migas. It's also the name of a dish composed of leftovers and what's on hand. There are dozen of fancier versions, but this simple one is what I grew up on, and what my own son loves.

Slice up as many corn tortillas as you like, around two per person, into whatever shape seems convenient: wedges, strips, squares.
In a sauce pan heat on high at least an inch of oil. I use a small sauce pan, slightly larger than your average corn tortilla. When it's hot enough to surprise the food, ( and the food will absorb much less oil that way) fry the tortillas, a handful at a time. Drain on paper towels, salt to taste.

Heat a skillet, add a tablespoon of oil, scatter in the salted chips. Crack eggs on top, 1-2 per person. Fold the eggs in with a spatula, and continue folding until eggs are cooked to your liking.

Add a little more salt, and a dollop of sour cream.

Feeling wild? Garnish with avocado slices, grated cheddar cheese, a side of rice and refried beans, home made salsa. Hmm, maybe I should do that recipe another day.