Spicy Migas Eggs

Wrap the flflour tortillas in foil and warm in a low oven while you make the migas. Alternatively, with tongs hold them over the open flame until you get nice char marks.

Heat the oil in a large non-stick frying pan (skillet) over a medium-high heat. Add the onion and gently fry for 10 minutes until softened. Add the garlic and the chipotle paste and cook for 30 seconds, then stir in the tomatoes and season well.

Cook for 10 minutes until the tomatoes have softened down slightly, then stir in the tortilla chips and cook for a minute or two more until they absorb some of the juices but are still a bit crunchy. Add the butter to the pan and allow to melt.

Season the beaten egg and then pour into the pan, stirring and folding gently, until it scrambles to velvety folds.

Scatter each of the warm tortillas with grated Cheddar, then top with the scrambled egg mix, the tomatoes and any toppings you like.