Chilaquiles

I find that when I need to get back into the groove of cooking, I pick up one cookbook and find lots of recipes in it that I want to make. My go-to book right now? Mark Bittman's Kitchen Express - a cookbook I've expressed my love for before. Because I'm trying to finish up the things in our freezer and pantry, I'm not looking for recipes that require me to buy new things - and the flexibility of the recipes in this book give me the perfect way to do that. 

This morning, to use up some tortillas and a few pickled jalapenos in the fridge, I made his recipe for Chilaquiles. P loves anything spicy - me, I'm more of a bread-products-for-breakfast girl (French toast, pancakes, cinnamon buns...the list goes on), but that sort of thing can be heavy on a humid day like today. This was so easy that we'll definitely be making it again.


Chilaquiles
1 tbsp oil
2 tortillas, sliced into strips (flour or corn - we used flour, but corn would have been tastier)
a few pickled jalapenos, chopped (or fresh; the more you use, the spicier this will be)
4 eggs
a splash of milk
salt and pepper to taste


Heat the oil in a large frying pan. Saute the tortillas and jalapenos until crisp. Meanwhile, blend the eggs, milk, salt, and pepper until well-blended. Add egg mixture to tortillas when they are crisp; stir constantly until eggs are cooked to your preferred dryness. Serve with fresh tomatoes, avocado, sour cream, cheese, or anything else that sounds nice to you with something like this.