1/2 small onion
1 jalapeno or other small hot pepper
1 large handfull of corn chips or 2 crispy-fried corn tortillas
3 eggs
2 T pico de gallo
1 T water
1/2 t salt
good grind pepper

3 oz monterey jack, queso blanco or cheddar cheese

Pico de Gallo
2 plum tomatoes, seeded and chopped
5 sprigs of cilantro
3 sprigs parsley
1 jalapeno, seeded and chopped fine
1/2 small onion, fine diced
1 small clove garlic, minced
juice of 1 lime, 1 lemon, or 1 T vinegar
1 t salt
good grind of black pepper
2-3 dashes of hot sauce
1 T oil

Mix all the ingredients for the pico de gallo ("beak of the rooster" = fresh salsa).

If you're using corn tortillas, fry them in a little oil (or better yet, shallow or deep fry them if you've got a pan of oil going) until very crisp. When they are cool, break them into pieces.

Chop the onion and hot pepper. Saute them in a small saucepan over medium heat until they soften.

Beat the eggs until the whites are thoroughly incorporated and large bubbles form. Add 1 T water and 2 T pico de gallo. Add salt and pepper and add all to the fry pan.

Stir the eggs for a moment. Stir in the corn chips or pieces of tortillas.

Plate and top with cheese and additional pico de gallo.

This dish can also be made with pre-cooked meat, sausage or black beans -- add after the onions and pepper are softened, but before the eggs.