Active Time

　　10 min

　　Total Time

　　15 min

　　Breakfast, lunch, dinner—this recipe (known in Mexico as migas) is the all-in-one answer for leftover tortilla chips. A light crunch and the punch of chorizo makes it irresistible any time of day.

　　

Ingredients

Makes 4 servings

　　12 large eggs, lightly beaten

　　6 cups good-quality corn tortilla chips

　　1 medium onion, chopped

　　2 tablespoons olive oil

　　1/2 pound Mexican chorizo (fresh sausage), casing discarded, or 7 ounces Spanish chorizo (cured sausage), cut into 1/2-inch pieces

　　Accompaniment: bottled green salsa

　　

Step 1

Stir together eggs and tortilla chips.

　　

Step 2

Cook onion in oil in a 12-inch heavy nonstick skillet over medium heat, stirring, until softened. Add chorizo and cook, breaking up any lumps, just until fresh sausage is no longer pink, about 3 minutes, or dried is heated through, about 1 minute.

　　

Step 3

Add egg mixture and cook over medium-high heat, stirring frequently, until set but still moist, 2 to 3 minutes.