HUEVOS CON MIGAS SCRAMBLED EGGS WITH FRIED TORTILLA BITS

This is a slightly fancier version of a very common and basic Mexican breakfast, although it still comes together in minutes if you have the salsa already made. (When you make this salsa, be sure to core the tomatoes well—completely removing the seeds and their surrounding juices—if you don’t remove them, they’ll make your eggs watery.) Custardy, soft-scrambled eggs complement the creamy texture of the chèvre cheese and get a nice hit of acid from the tomatoes and chile in the salsa. If tomatoes aren’t at their prime or you want a simpler variation, you may omit the tomatoes; these eggs will still be delicious when cooked with just the fried onion and serranos.
MAKES 4 TO 6 SERVINGS

1 recipe Salsa Mexicana (this page)
8 to 12 eggs
½ tsp sea salt, plus more as needed
3 oz / 80g soft chèvre, cut into ½-inch / 12mm rounds
1 Tbsp butter
Cilantro, chopped
8 to 12 Tortillas de Maiz (this page)
1 recipe Frijoles Aguados (this page; optional), warmed
1 or 2 avocados, cut in half, pitted, peeled, and cut into ½-inch / 12mm-thick slices (optional)
Warm the salsa in a large skillet over medium heat.
Meanwhile, in a bowl, whisk the eggs and salt. Add the chèvre and keep whisking until it’s fairly well incorporated, although it’s fine if some clumps remain since they will melt during cooking.
In a large skillet over low heat, melt the butter. Add the egg-cheese mixture and cook, stirring constantly so the eggs stay moist and creamy. Continuously agitate the eggs while they cook, never letting them stick to the bottom of the pan. When the scrambled eggs are a creamy yellow and just beginning to set, remove the pan from the heat and top with the hot salsa. Garnish with the cilantro. Serve immediately with the tortillas, beans, and avocado.
For huevos rancheros, fried eggs are laid on top of fried corn tortillas, and then hot salsa is ladled on top. You can use any salsa you want. This is another great vehicle for Salsa Mexicana, but it’s equally good with Salsa Verde (this page) or Salsa de Chile Morita (this page). The trick, especially when making huevos rancheros for a group, is to time the frying of the tortillas and the eggs so that both are hot when you’re ready to serve them. I recommend prefrying a stack of tortillas and keeping them warm in a covered container so that you can focus on the slightly more sensitive task of frying eggs, which must be served immediately upon cooking. It’s too hard to fry both eggs and tortillas at the same time. You don’t need much oil for tortilla frying. In fact, less oil is better; too much can result in a soggy mess. For huevos rancheros, fried eggs are laid on top of fried corn tortillas, and then hot salsa is ladled on top. You can use any salsa you want. This is another great vehicle for Salsa Mexicana, but it’s equally good with Salsa Verde (this page) or Salsa de Chile Morita (this page). The trick, especially when making huevos rancheros for a group, is to time the frying of the tortillas and the eggs so that both are hot when you’re ready to serve them. I recommend prefrying a stack of tortillas and keeping them warm in a covered container so that you can focus on the slightly more sensitive task of frying eggs, which must be served immediately upon cooking. It’s too hard to fry both eggs and tortillas at the same time. You don’t need much oil for tortilla frying. In fact, less oil is better; too much can result in a soggy mess.