Migas (Mexican Eggs)

2 tsp. olive oil
6 small corn tortillas, cut in strips (or use a cup of tortilla chips)
½ small diced onion (or more)
1 or 2 raw jalapeno peppers, seeded and diced
2 plum tomatoes, diced (or more)
6 eggs, beaten
1 cup shredded Monterey Jack or Mexican blend cheese
Salt & pepper

Fry tortillas in a large nonstick frying pan until they are lightly golden but not crispy. Add onion and peppers and saute for 2 minutes. Stir in tomatoes and cook for 2 more minutes. Season the eggs to taste. Add beaten eggs and cook until eggs are almost set, stirring occasionally. Spread cheese on top of the eggs and cover the pan. Cook until cheese is melted. Serve with warm tortillas (optional) and salsa. Serves 4 to 6.