A few years ago, we had breakfast at Sandeep’s house and he made us a delicious breakfast.  One of the dishes was a strange egg and tortilla chip creation that everybody loved.  I got the recipe from Sandeep and it has become part of our regular rotation ever since.  We never knew what to call it so in my house it has always been known as Sandeep’s Special Breakfast.  (I since had breakfast in Mexico City and I noticed a resemblance to something called Chilaquiles, so I guess that is what it must be.)  It’s extremely simple to make and super yummy.  It works great for lunch or dinner too.

1 yellow onion, sliced into wedges.

1 bag of Whole Foods restaurant style tortilla chips.  (Whole Foods is not important but you want the chips that are made from tortillas, not the denser chips that are made directly from masa.)

8 eggs, lightly beaten

1 jar of tomatillo salsa.  Anything is fine here, but this stuff called Xochitl

works really well.  It has a smoky flavor that makes your Special Breakfast extra special. You can get it at Chicago-area Whole Foods.

Over high heat, add olive oil to a large saute pan and saute/fry the onions.  You want them to brown and then soften a little.  Turn down the heat and add a few handfuls of tortilla chips to the pan, breaking them with your hands into medium sized pieces.  Toss them around in the pan to get them coated with the oil.  Then add the eggs.  Let them sit in the pan for a minute to cook a bit and then break the whole mass up and turn it over to cook some more.  When the eggs are not quite completely done, pour in some of the salsa.  The right quantity is something you figure out form experience.  It should not be drenched in salsa.  If the salsa is watery you should raise the heat and cook off some of the water.

You are done.  It looks something like this on the plate.

IMG_7823_2

(Until you serve the plate that is.  Not long after that the plate is empty.)