Nacho chips
Cheese
Eggs
Onion
Garlic
Toma to
Hot green chile
1/2 c. water

Finely chop one small tomato, half of one small onion, one minced garlic clove and saute in tablespoon of bacon drippings. In separate pan, saute generous handful of nacho chips until hot and well covered with drippings. Add sauteed ingredients. Stir. Add water. Salt to taste and stir some more. When chips have softened a little, break into eggs and scramble. Turn down heat, sprinkle with shredded cheese, put lid on pan and wait until cheese melts. Serve hot.

Or, instead of using sauteed vegetables, stir in an adequate amount of your favorite salsa (picante sauce). Add finely chopped cilantro, if you have some.