This is one of our favorite breakfasts, and here is Mark’s version.
2 small or 1 large onion, sliced thinly
1 bell pepper, any color, diced small
4 cloves garlic, minced
4 TB bacon fat or oil of choice
Salt and pepper to taste
2 tsp cumin
1/2 tsp red pepper flakes
1 tsp smoked paprika
Any other seasoning you would like to add (fresh herbs, cajun seasoning, etc.)
1 1/2 cups salsa, as hot as you like
2 tomatoes, diced
2 cups plantain chips (or corn chips if you aren’t grain free)
Saute onions in bacon fat until tender and translucent. Add garlic, salt and seasonings to bloom in the oil before adding other liquids. Stir in the salsa and tomatoes and allow them to simmer and reduce the liquid level a bit. Check for seasoning as you go.
Whisk the eggs with a little more salt and pepper, and stir them into the vegetable mixture. Scramble together, stirring constantly with a heat safe spatula, until almost set but not quite done. Stir in the plantain chips, reserving a few for garnish if you like.
Top each serving with the reserved chips, sliced avocado, and any other Tex-Mex toppings that strike your fancy.
Ruth says, “I think the plantain chips actually work better than corn chips. They don’t get soggy like corn chips will.”