One of my husband’s and my favorite eateries from our college town is a Mexican breakfast joint where the walls are adorned with colorful paintings and the same friendly trio crowds behind the counter each morning. The food is so good our “usuals” migrated across the scrawled, wall-mounted menu: the best chilaquiles on the planet, topped with house-pickled jalapeños; huevos rancheros swimming in fresh salsa; Frisbee-sized blackberry pancakes mounded with whipped cream.
My go-to on most days, whether between afternoon classes or on a hung-over Sunday morning, was their version of huevos a la campesina.
When we’re unable to drop into one of the rickety mismatched chairs of our favorite campus café, we make this dish at home. It’s as fast as plain scrambled eggs, ten times as delicious, and it only calls for a few scoops of whatever salsa is hanging around the fridge and even the stalest tortilla chips from the back of the pantry.
I whip up a few eggs in a bowl while heating a skillet. When it’s nice and hot, I add some oil– coconut, vegetable, whatever– and coat the entire bottom and sides of the pan to prevent the eggs from sticking. Then I pour in the eggs. While they sizzle and begin to solidify, I loosely crumble in a good handful of tortilla chips and start stirring it up. A few seconds later as the eggs start to come together, I drop in a few scoops of salsa and keep stirring it up until the eggs are cooked.
The whole shebang takes a couple of minutes. No seasoning is necessary because of the salt in the chips and the flavors of the salsa. A sprinkle of grated cheddar or crumbled queso fresco is great but totally optional. I typically eat them with pickled jalapeños and a dollop of sour cream if I have it on-hand.
This is the perfect simple breakfast for a crowd, on busy mornings, or whenever chips and salsa are hanging around from the night before.