Migas

migas para el desayuno

(Serves 2 as a big breakfast, or more as a small one.)

Heat a skillet to medium, and fill with
  1-2T lard (or oil, or butter, or a mix)
  1 small onion, diced
  
Cook the onion for a little while, then add ~2c total of the following:
  Bell peppers, diced
  Cooked beans (rattlesnake, jacob's cattle, pinto, etc)
  Tomato, diced
  
Cook together for a minute or so, then add a pinch of whichever suits you:
  Ancho chile powder
  Chipotle
  Jalapeño, diced real small
  
Crumble into the pan:
  two handfuls corn tortilla chips (alternatively: big scoop of leftover cooked rice)

Stir around until the chips start to soak up the extra liquid.

Whisk together, then pour on top of that whole mess:
  4 eggs
  1/4c milk
  1/2c cheese, shreds or crumbles (cotija, cheddar, queso fresco, jack)
  1/2t salt

Once it's all in the pan, fold over with a spatula every 30 seconds or so until the eggs are mostly cooked through.

Serve and garnish with fresh:
  Cilantro
  Tomato, diced
  Cheese, shreds or crumbles
  
  
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There's a type of food that suffers from its complexity – not because it's hard to make, but because people think that in order to make it at home, they have to make the most complicated version. Bún is one of those foods, and migas is another one. You can very easily make these without the beans, cheese, peppers, or anything else you don't have on hand. It will still taste good. Don't fret if you don't have all the pieces every time. Make it anyway.