Chilaquiles

So my husband is out of town on a business trip, being all swanky in Palm Springs at his retro resort hotel, and of course, that means I'm bummed out.  I miss the guy!  I decided to treat myself and make one of my very favorite things for dinner and BONUS - it's so easy.  I always save the last of the broken tortilla chips in the bottom of the bags for this, or if I have a few tortillas left after making tacos or enchiladas I will use them for these eggs later in the week.  These are like a comfort food for me, they make me so happy. It's the little things, I guess.....

Our dessert last night was easy too!!  I took the kids up to Krispy Kreme with their report cards, because they'll give out a donut for each A (or equivalent, up to 6 donuts).  They look forward to this each end of term, and I do too!  If your visit happens to be when the hot donuts sign is on also, BONUS!!


Chilaquiles
Recipe from Allrecipes


Ingredients:

2 cups oil for frying
1/4 cup chopped onion (I think you know my stance on this.....)
30 corn tortillas, torn into strips
6 eggs, lightly beaten
2 tsp. salt
1 (7.75 oz.) can mexican style hot sauce (El Pato, baby!)
1/2 cup water
1/2 cup shredded Monterey Jack cheese (or cheddar, or cheddar jack, whatever)

Directions:

In a large, heavy skillet, heat the oil to 350 degrees.  Carefully stir in the onion and tortilla strips.  Fry until tortilla strips are crisp and golden brown.  Remove from heat, and drain on paper towels.  Drain the skillet, leaving only a thin residue of oil.
**NOTE**  A lot of the time I just use my broken, end of the bag chips.  In this case, of course, I skip the entire above step.  Instead of having oil in the skillet, I just put some butter in it like I'm making scrambled eggs.  As you were.....
Over medium heat, return tortillas to the skillet and stir in the eggs.  Season with salt.  Cook and stir until eggs are firm.
Mix tomato sauce and water into the skillet.  Reduce heat, and simmer until thickened, about 10 minutes.
**NOTE**  My family can't handle having the entire can of sauce in the eggs, it will be pretty hot.  I put from 1/3 to 1/2 of the can in and just use the rest of it as hot sauce to top the eggs at the end.  I also only put about 1/3 cup water in, I have found I like it better that way.  This is one of those recipes you just mess around with until you figure out the way you like it.  And... back to the recipe.
Top with cheese.  Continue cooking until cheese has melted.
I top with hot sauce or salsa, and eat it with toast.  So, so so so so so good.