6 green onions (or 4 large)
1 jalapeño pepper
3 tablespoons olive oil
4 corn tortillas, cut or torn into 1/2-inch pieces
8 large eggs
1/4 teaspoon kosher salt (or more, depending on your salsa)
1/2 cup salsa (as high quality as possible)
1/3 cup queso fresco or feta crumbles, to garnish
2 tablespoons minced red onion, to garnish
1 handful cilantro leaves, to garnish
Mexican hot sauce, to serve
Optional sides: avocado slices, refried beans, additional tortillas
Thinly slice the white and light green portions of the green onions. Thinly slice the tops of two green onions and set them aside for a garnish. Seed and mince the jalapeno.
Stack the tortillas on top of each other, and use a pizza cutter to slice them into 1/2-inch pieces.
Crack the eggs into a large bowl, then whisk them together with the kosher salt and salsa.
In a large skillet, heat the oil over medium heat. Add the onion and jalapeño and saute until softened, about 2 to 3 minutes. Then add the tortillas and saute until soft, 1 to 2 minutes.
Meanwhile, finely mince the red onion, and set it aside for a garnish.
Reduce the heat to low and add the eggs. Slowly and gently scramble until the eggs are just set, about 2 to 3 minutes, then remove from the heat. Garnish with cheese crumbles, onion greens, minced red onion, and torn cilantro leaves. Serve immediately with Mexican hot sauce.