Migas Breakfast Tacos

Note: I am mostly an experimental cook, and therefore have never consulted a recipe for Migas. If this offends your Mexican cooking sensibilities, forgive me...But I had to get month-old feta off the top of this blog. This also means I 'wing it' on amounts-I just see what looks about right in the pan (I made 2 lrg tacos). Since this was to be tacos, I omitted the tortilla strips usually included in Migas.

chopped onion (I used about 3/4 of a small spring onion)
chopped garlic (about 1/2 a clove)
small amount chopped jalapeño (about 1/4 of a med-lrg pepper)

Saute onion, garlic, and jalapeño in a bit of butter until onion is transparent. Sauteing the jalapeño will help preserve the flavor and tone down the spiciness (but this will depend on the heat of the pepper you have, too). If you like a lot of spice, consider adding more and at the end. If you don't like spice at all, you might want to use a green or red bell pepper instead.

tomato (about 1/4 of 1 lrg)
eggs, beaten (2)
cilantro (couple of small sprigs, chopped)
tortillas (warmed)

Once the onion is transparent, add tomato and cook briefly-no more than about a minute. Then add the egg. Once the egg is about half-scrambled, add the cilantro and continue cooking. Remove from heat and into warmed tortillas. I garnished with a bit of cheese and avocado.